~808 cal · 9g protein · 2g carbs · 86g fat (estimated, per serving)
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Flaky diamond pastries filled with ricotta
🇲🇹 Valletta
Pastizzi are the national snack of Malta, flaky, diamond-shaped filo pastries filled with either seasoned ricotta (tal-irkotta) or a savory mushy-pea mixture (tal-piżelli). Sold hot and cheap from pastizzeriji across Valletta from early morning, they are a beloved breakfast eaten on the go with a coffee or tea.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 lb flaky pastry (or filo + oil layers)
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2 cups ricotta (or seasoned mushy peas)
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1 egg (to bind the ricotta)
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a handful parsley
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to taste salt
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to taste black pepper
Instructions
1
Mix the ricotta (or mushy peas) with the egg, parsley, salt, and pepper.
2
Cut the pastry into squares.
3
Spoon filling onto each and pinch into the classic diamond shape.
4
Bake at 400°F until puffed and deep golden, about 22 minutes.
5
Cool slightly and eat warm with coffee.
Valletta tradition.
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🌏 While it simmers — know your destination
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Valletta. Honey-stone streets and slow Sunday stews.
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Malta. A fortress island with a Sunday stew all its own.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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