Maltese Spinach and Cheese Qassatat

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups (400g) fresh spinach, chopped 4 cups (400g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 11g (7g saturated)
• Carbohydrates: 14g (1g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
5. 5.
   In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, salt, and black pepper. Mix well.
6. 6.
   Add the sautéed spinach mixture to the cheese mixture and stir until well combined.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
9. 9.
   Place a spoonful of the spinach and cheese filling onto each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal.
10. 10.
    Place the Qassatat on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
11. 11.
    Bake in the preheated oven for 20-25 minutes, or until the Qassatat are golden brown.
12. 12.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Ricotta cheese — If you prefer a smoother filling, you can blend the ricotta cheese in a food processor before mixing it with the other ingredients.

Tips & Tricks

• For a variation, you can add some crumbled feta cheese to the filling for an extra tangy flavor.
• If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before using.
• Serve the Qassatat warm for the best taste and texture.
• These pastries can be made ahead of time and reheated in the oven before serving.
• Experiment with different herbs and spices, such as nutmeg or oregano, to add your own twist to the filling.

Serving advice

Serve the Maltese Spinach and Cheese Qassatat as an appetizer or snack. They are perfect for parties, picnics, or as a light lunch option. Pair them with a fresh salad or enjoy them on their own.

Presentation advice

Arrange the Qassatat on a platter, garnished with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley. The golden brown color of the pastries will be visually appealing, and the aroma of the filling will entice your guests.