From passionate foodies to professional chefs, MCA gives students the technical abilities to excel in any culinary role. We offer a wide range of courses, workshops, private events and products. We are continuously looking into new ways to get people to learn more about the food they eat and how to cook dishes that use local and sustainably-sourced ingredients. To see available workshops, please visit www.mcamalta.com.
Extract taken from June's 2023 Il-Bizzilla Magazine | Read more here
We hope you’ve been inspired with some locations to venture to and perhaps a couple which are perfect for picnics. This dish is for two people – apparently – though we think its so delicious, you may want to use the following for one. If you want to learn other delicious dishes like this, we can help with our cooking workshops held in Naxxar. Come alone or with friends or family – we’ll prepare a feast and have fun too!
Feta and Kale Filo Pie
6 Kale leaves
1 Garlic clove
100g Feta cheese
1 Soft sheep ġbejna
6 Large sprigs of thyme
½ tsp Black pepper
A handful of sesame seeds
6 Sheets of filo pastry
Salt to taste
Olive oil as needed
Preheat the oven to 200ºC. Peel the onions and slice thinly, finely chop the garlic. Place the pan on a medium heat and once hot drizzle olive oil in. Cook the onions and garlic for 3 minutes until golden brown. In the meantime, remove the stems from the kale and roughly chop. Wash thoroughly and add to the pan. Add a splash of water if you see things are sticking. Pick the thyme leaves and roughly chop. Add it to the pan and keep cooking until the kale has wilted. Remove from the heat and cool for a few minutes. In a bowl combine the ġbejna and feta and add in the kale mixture. Add in the pepper and zaatar. Taste and season with salt as needed.
Lay a sheet of filo on a clean work surface and drizzle a little bit of olive oil. Lay a second sheet of filo overlapping the third of the first so that you end up with one much larger sheet. Repeat with the remaining sheets so that you end up with a large sheet with three layers. Take the cheese and kale mix and spread it along the bottom edge of the filo. To close the sheet, tart from the bottom and roll it up into a sausage.
Take one end and lower it into the outer edge of the pie tin. Allow it to naturally fall into a coil. Drizzle the honey over the top and sprinkle with sesame seeds till a nice layer has formed. Sprinkle a little salt over the top and finish with some more olive oil. Bake in the oven for twenty minutes or till a deep golden brown.