Qassatat (Maltese Ricotta and Spinach Pies)
Round pastry pies stuffed with creamy ricotta and spinach, baked until crisp, a bakery favourite across Malta.
- Time1 hr 30
- LevelMedium
- Costabout £0.47 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the butter into the flour and salt with your fingertips until it looks like coarse crumbs. Add the cold water and bring together into a dough. Wrap and chill for 30 minutes.
30 min - 2
Chop the spinach finely and mix with the ricotta, cheese, nutmeg, pepper and salt. Taste and adjust the seasoning.
- 3
Heat the oven to 200°C (180°C fan). Roll the dough out to 3 mm thick and cut 8 circles about 12 cm across, re-rolling the offcuts.
- 4
Put a heaped spoonful of filling in the middle of each. Bring the edges up and pinch them together in pleats around the filling, leaving a small opening at the top.
- 5
Place on a lined tray, brush with milk and bake for 30 minutes until golden brown. Eat warm.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.