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Silverbeet, ricotta and feta pie
Silverbeet, ricotta and feta pie
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Create a budget-friendly and delightful silverbeet pie for a satisfying meal.
Ingredients:
  • 1kg silverbeet
  • 6 green onions, thinly sliced
  • 200g fresh ricotta cheese, crumbled
  • 150g feta, crumbled
  • 2 tsp finely grated lemon rind
  • 2 eggs, lightly beaten
  • 375.00 ml grated tasty cheese
  • 4 flour tortillas
Instructions:
  • Preheat your oven to 200ºC/180ºC fan-forced. Grease a 20cm round springform pan that is 6cm deep, then line the base and sides with baking paper and place it on a large baking tray.
  • Separate and discard silverbeet stems and roughly chop the leaves. Heat a saucepan over high heat and cook silverbeet in batches, stirring, until wilted. Transfer to a colander over a bowl, press with a spoon to drain excess liquid, and cool for 5 minutes.
  • In a large bowl, mix together onion, ricotta, feta, lemon rind, eggs, 1 cup tasty cheese, and silverbeet. Season with salt and pepper, stirring until well combined.
  • Begin by laying down 1 tortilla in the bottom of the pan. Spread a third of the silverbeet mixture on top of the tortilla. Repeat this process three times, finishing with the last tortilla. Sprinkle the remaining tasty cheese on top. Bake in the oven for 15 minutes until the cheese is melted. Cover with foil and bake for an additional 40 minutes until the pie is firm. Remove the foil and bake for another 5 minutes until golden. Let it rest in the pan for 5 minutes, then slice into wedges and serve.

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