This pie is delicious hot or cold. My Mum serves it with a tomato salad for colour & juiciness (also the tomato vitamin C & acid helps your body to make best use of the iron in the silverbeet.)

Silverbeet pie with tomato salad

Tomato salad

  • Roughly chop whatever tomato types you have or are keen to include
  • Combine with thinly sliced/diced red onion
  • Drizzle with extra virgin olive oil & red wine vinegar
  • Season with salt & pepper
  • Put your salad in the fridge to soften while you bake the pie :)

Silverbeet Pie

  • 3 square sheets of frozen puff pastry sheets partially thawed
  • 2 tablespoons of extra virgin olive oil
  • 1 bunch washed silverbeet
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 375g smooth ricotta
  • 2 free range eggs, lightly beaten
  • 1 punnet or bunch of dill (roughly chopped sprigs, finely chopped stems)
  • 300g Greek style fetta, drained, crumbled
  • 2 handfuls grated tasty cheese
  • Salt & pepper

Optional but nice to have:

  • 1 bunch mint washed, dried, chopped
  • Sesame seeds to decorate top

Method

  • Preheat oven to 200°C/180°C fan-forced
  • Grease a 24cm (3.5cm deep) tin or ceramic dish with extra virgin olive oil
  • Line pan with pastry & chill for 15 minutes or until firm
  • Wash silverbeet, tear or cut leaves from stems. Set leaves to the side
  • In an oiled large saucepan over medium heat, cook the thinly sliced silverbeet stems with the dill and onion for 10 minutes or until softened
  • In a seperate saucepan, cook the garlic & silverbeet leaves for about 10 minutes until wilted and most liquid evaporates
  • Season with salt & pepper.  The salt helps draw out moisture from leaves
  • Combine the silverbeet stems and leaves in a bowl by draining through a sieve. Press to assist drainage (liquid can be used for stock in something else if you like)
  • Combine ricotta, 90% of the beaten egg mix, feta, mint & grated cheese then add to the silverbeet mixture... It will be looking yummy now :)
  • Spoon this new mixture into the pastry case (hold back excess liquid)
  • Layer pastry sheet (s) over the top & pinch around edges to seal the top
  • Pull the sides away from dish where possible so heat can get in
  • If your pie is for someone speacial then make a pastry shape to decorate (heart or initials of their name?) & place on top
  • Brush pastry top & exposed sides with the 10% remaining beaten egg or beat another if required
  • Sprinkle top with sesame seeds
  • Prick the pastry top with fork a few times to allow steam to escape
  • Bake for 50 minutes or until pastry is golden
  • Cut into squares & serve with your tomato salad
  • Enjoy warm or cold. Yum :)

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