Rikotta Pie by Marika Dingli


  • 500gr plain flour, sieved,
  • 125gr margerine,
  • 4tbsp olive oil,
  • 1/2 tsp salt,
  • enough water to bind.

The filling:
  • 500gr ricotta,
  • salt,
  • pepper,
  • parsley
  • 2 beaten eggs


In a food processor place flour, salt and margerine, cubed and beat until the mixture resembles breadcrumbs.

Put the olive oil and enough water to bind. Take the dough and knead very lightly on a floured surface. Refrigerate for at least half hour.
This entry was posted in Pies, Recipes and tagged , , . Bookmark the permalink.

One Response to Rikotta Pie by Marika Dingli

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake chicken christmas dessert dip drink Easter event fenek Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables