This is just about my most favorite lunch. Pastizzi are a Maltese specialty. I have tried to make them at home, from a variety of recipes but have never been successful. They are made with phyllo dough, filled with a ricotta and peas mixture. Although they are served all over Malta, they are especially delicious at The Fontanella, in Mdina, while enjoying the view from the restaurant on one of the bastions surrounding The Silent City.
If you enjoyed this, much more information is available in my book: Return to Malta available from Amazon.com