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Silverbeet and ricotta pies
Silverbeet and ricotta pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy pies with crispy filo topping. Irresistible guilt-free comfort!
Ingredients:
  • 2 large bunches silverbeet, stems and veins removed
  • 1 large brown onion, finely chopped
  • 2 tsp finely grated lemon rind
  • 300g low-fat fresh ricotta
  • 3 eggs
  • 3 sheets filo pastry
  • 200g baby roma truss tomatoes, halved
  • 125g mixed salad leaves
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat your oven to 180C and generously grease four 12cm ovenproof ramekins with olive oil.
  • 1. Heat a large saucepan over high heat. Stir and cook silverbeet leaves for 3-4 minutes until wilted and vibrant green. Drain, cool, and squeeze out excess liquid. Coarsely chop the leaves.
  • In a large, non-stick frying pan, heat oil over medium-low heat. Saute onion for 5 minutes until soft. Add garlic and lemon rind, cook for 1 minute until fragrant. Transfer to a bowl.
  • Combine the creamy ricotta and eggs with the flavorful onion mixture, then delicately season with pepper. Gently fold in the vibrant silverbeet before elegantly spooning the mixture among the ramekins.
  • Lay down 1 filo sheet on a clean surface and spritz with olive oil. Layer another filo sheet on top and spritz with oil again. Add the rest of the filo sheets to form a stack. Cut the stack into 24 equal squares, scrunch each square, and place on the pies. Arrange the pies on a large baking tray, spray with oil, and bake for 25-30 minutes until golden and set.
  • In a bowl, combine the fresh tomato and crisp salad leaves. Drizzle with the tangy vinegar and serve alongside the savory pies.

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