On our recent trip overseas we visited Malta because my husband has family there and our children wanted to see a piece of their history. We were also very eager to try an authentic pastizzi. In Malta they traditionally have either spinach and ricotta or mushy peas as a filling. Both are equally delicious. In this recipe I have made half in the traditional style and half with some delicious Australian in season vegetables and feta.
We have used puff pastry in this recipe to make it quick and easy but of course you could make it from scratch if you have time. Paired with a salad, these pastizzi could make a lovely Meat Free Monday meal. They could be put in lunchboxes as an alternative to a sandwich. You may also like to make them for a children’s party or social gathering. Enjoy!
Spinach and Ricotta & Vegetable Pastizzi
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Preheat the oven to 180 degrees and take the puff pastry out of the freezer to thaw.
Prepare the vegetables. (Finely chop the spinach. Dice the zucchini, eggplant and sweet potato into small cubes).
Cook the sweet potato first into a large fry pan with the olive oil on a medium heat.
When the sweet potato has softened a little, add the zucchini and eggplant.
Cook until all the vegetables have softened.
Combine the ricotta, two of the eggs, spinach in a large bowl.
Use a large cup or a ramekin to trace circles out of the puff pastry. (You should fit four circles per sheet).
Create an egg wash using the leftover egg and milk.
Using a brush, put the egg wash on the edges of each puff pastry circle.
Put a dessert spoonful of the ricotta and spinach mixture or fried vegetable mixture in the middle of each circle.
Add a little feta to the top of each vegetable mixture.
Bring the sides of the pastry circle up and press together.
Twist the ends so it looks like a pastizzi.
Brush egg wash over the pastizzi if desired.
Cook in the oven for 20 minutes or until golden brown.