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Eat Qassatat
Similar to pastizzi but larger and slightly less fattening, qassatat are small pies filled with ricotta, mushy peas, or a variety of other fillings. You may find fava beans along with the ricotta, sauteed onions, or spinach and anchovies, particularly during Lent when meat and milk products are off limits. They have a shortcrust pastry which is thicker than the pastizzi casing.
Like pastizzi, qassatat are delicious and even more filling.
Qassatat have been part of cooking here since the time of the Knights of St. John. Evidence shows the popularity of oven-baked filled pastries there since at least the 16th century. The size and crust made it convenient for busy people to carry their food around—perhaps some of the world’s first take-out.
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