Maltese Ricotta Pie with Spinach & Pine Nuts and Kohlrabi Slaw
From Ainsley’s Taste of Malta, ITV
Torta ta L-Irkotta or Ricotta pie is one of the most frequently cooked and enjoyed meals in Malta. Every family has its own version – some are simply ricotta while others include ham, peas or beans. I’ve kept mine simple with a classic combination of ricotta and spinach, but I’ve added some pine nuts for texture, and I love the addition of slightly anise fresh dill with the zesty lemon. Kohlrabi is an underused vegetable in the UK but in Malta it’s a staple used in soups and salads. It has a crisp, crunchy texture with a taste similar to cabbage or broccoli so it’s perfect in this fresh slaw. Perfect for a lunch or pack up for a picnic in the summer.
Method
For the Kohlrabi Pie
Preheat the oven to 200C/180°C fan/Gas 6. Grease an 8” (20cm) cake tin with olive oil.
Wilt the spinach in a pan and leave to cool (if using frozen spinach, defrost and squeeze out any excess water). In a frying pan over a medium heat sweat the shallot with 1 tbsp of olive oil until soft and then set aside to cool.
In a bowl mix together the cooled spinach, shallot, ricotta, nutmeg, lemon zest, parmesan, pine nuts, mint and dill. Once combined add the eggs and mix until smooth.
Cut one third off the puff pastry block and set aside. Roll out the remaining pastry to approximately 2 inches larger than the size of the cake tin. Carefully lay the pastry into the tin (it should be enough to go up the sides) and then spoon in the ricotta filling. Spread out to cover the base.
Roll out the second piece of pastry to approximately the size of the tin, brush with egg wash to help stick the pastry to the edge and then place on top of the filling. Crimp the edge to seal the two bits of pastry together.
Egg wash the top of the pie, use a sharp knife to cut a small slit in the top of the pastry to allow steam to escape, and bake for 35-40 minutes until golden brown. Serve warm or cold with the slaw.
For the Kohlrabi Slaw
In a small bowl whisk together the olive oil, lemon juice and zest, 1 tsp honey and caraway seeds. Season and adjust for sweetness with extra honey if needed. Put the kohlrabi, white cabbage, apple, onion and herbs in a large bowl and toss together. Add the dressing and toss to coat. Check for seasoning.
Ingredients
- For the Ricotta Pie
- 100g fresh or frozen spinach
- 1-2 tbsp olive oil for greasing and frying
- 1 large shallot
- ½ lemon, zest only
- 350g ricotta, drained
- ½ tsp ground nutmeg
- 50g grated parmesan (or similar Italian hard cheese)
- 30g pine nuts, lightly toasted
- 2 eggs
- 1 tbsp chopped mint
- 2 tbsp chopped dill
- 1 x 500g block of puff pastry
- 1 beaten egg, for wash
- For the Kohlrabi Slaw
- 1 medium white or purple kohlrabi, peeled and julienned
- 1 large courgette, grated or julienned
- 1 green apple, cored, grated or thinly sliced
- ½ red onion, finely sliced
- 3 tbsp olive oil
- 1 lemon, juice and zest
- 1-2 tsp runny honey
- ¾ tsp caraway seeds, lightly toasted and bashed
- 2 tsp chopped dill
- 1 tbsp chopped parsley