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Cheeslets and Ricotta Pie by Marion Borg


50 gr kefalotiri cheese

3 or 4 sprigs of Parsley


6 cheeselets and 500 gr ricotta cheese .

3 eggs and

100grms ham or shelled broad beans when in season .

1 tbls semolina

1 tsp Salt 1 pinch pepper

  1. Add the parsley and cheese in bowl and grate for 15 sec speed 10 Set aside for use in filling .

  2. In same bowl make shortcrust pastry basic cook book (double quantity of ingredients to make 2 pies) . Set aside

  3. Continue making filling adding all other ingredients and reserved cheese and parsley. mix for 20 sec at speed 4 .Scrape down sides and mix again for 5 seconds speed 4 until you have a smooth paste

  4. Bake in a hot oven 200 deg C for 30 minutes or until golden brown .

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