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Silverbeet pie
Silverbeet pie
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Silverbeet is perfect for hearty soups and pies, with robust leaves and tender stems that hold up well when cooked slowly.
Ingredients:
  • 27.30 gm olive oil
  • 1 bunch silverbeet, trimmed, stems thinly sliced, leaves shredded
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 200g feta, crumbled
  • 200g ricotta, crumbled
  • Pinch of ground nutmeg
  • 4 eggs, lightly whisked
  • 2 sheets (25 x 25cm) frozen puff pastry, just thawed
Instructions:
  • Preheat oven to 210ºC. Heat oil in a large frying pan over medium heat. Sauté silverbeet stems, onion, and garlic for 10 minutes, stirring occasionally. Transfer to a bowl. Sauté silverbeet leaves in the same pan over medium-high heat for 10 minutes until liquid evaporates. Add to the bowl and let cool slightly.
  • Fold creamy feta, delicate ricotta, and a hint of nutmeg into the flavorful silverbeet mix. Season generously with pepper. Set aside a tablespoon of egg. Mix the rest of the egg into the blend, stir until fully combined.
  • Prepare the baking dish by brushing it with the remaining oil. Line the base and 2 long sides of the dish with 1 pastry sheet. Evenly spread the silverbeet mixture over the base. Top with the remaining pastry sheet, trim any excess pastry, and use the remaining pastry to enclose the top of the pie. Fold in the edges and press to seal. Brush the top with the reserved egg and prick it with a fork. Bake until golden, about 30 minutes.

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