[WATCH] Ricotta, feta and pea pie

Watch Sean Gravina give a traditional ricotta and pea pie his own twist, with feta cheese and lemon zest.

Watch Sean Gravina give a traditional ricotta and pea pie his own twist with feta cheese and lemon zest.

Ricotta, feta and pea pie


Shortcrust pastry

  • 250g flour
  • 150g butter, cut into small pieces and slightly softened
  • 1 tsp salt
  • Pinch of sugar
  • 1 egg
  • 1 tbsp milk


  • Olive oil
  • 1 large onion
  • 200g peas
  • 150g celery, thinly sliced
  • 50g spring onions, chopped
  • 50g rocket
  • Handful parsley
  • Handful mint
  • Handful dill
  • 120g, ricotta cheese
  • 60g feta crumbled
  • 1 lemon, zest only
  • 2 eggs
  • Salt
  • Pinch sugar


  1. Start by making the shortcrust pastry by heap the flour on a work surface and make a well. Put in the butter, salt, sugar and egg.
  2. Using your fingertips, mix and cream these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
  3. Knead the dough until smooth, roll it into a ball, wrap in clingfilm and place in the fridge until ready to use (at least 30 mins).
  4. Preheat the oven to 200°C.
  5. To make the filling, pour 2 tablespoons of olive oil in a large, deep frying pan. Add the onion and saute for 8 mins over medium heat without browning.
  6. Add the celery and continue cooking for 4 mins, stirring occasionally.
  7. Add the spring onions, peas, rocket, herbs and cook for 2 mins more. Remove from the heat and transfer to a colander to cool.
  8. Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl. Add the three cheeses, lemon zest, eggs, salt, pepper and sugar and mix well.
  9. Roll out the rested pastry and line the pie dish.
  10. Fill with the mix and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a 2cm overhang.
  11. Cover the pie with a layer of pastry and seal the edges, eggwash and bake in the oven for approx. 40 mins until it turns golden brown.
  12. Remove from the oven and allow the pie to rest for 10 mins before serving.  

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 May, 2015.

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