Egg Pie Silverbeet Ricotta (Print Version)
Buttery pastry filled with silverbeet, ricotta, and eggs. A savory vegetarian dish.
# What You’ll Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup plus 2 tbsp cold unsalted butter, cubed
04 - 1/4–1/3 cup cold water
→ Filling
05 - 1 tbsp olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 10 oz silverbeet (Swiss chard), stems removed, leaves chopped
09 - 1 cup ricotta cheese
10 - 1/2 cup grated parmesan cheese
11 - 5 large eggs
12 - 1/4 tsp freshly grated nutmeg
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Topping
15 - 2 tbsp grated parmesan cheese
# Steps:
01 - Combine flour and salt in a large bowl. Rub in cold butter until mixture resembles coarse crumbs. Add cold water one tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Grease a 9-inch pie dish with butter or cooking spray.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Add chopped silverbeet to the skillet and cook until wilted and excess liquid has evaporated, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, combine ricotta, 1/2 cup parmesan, 4 eggs, nutmeg, salt, and black pepper. Mix until well blended, then fold in the cooled silverbeet mixture.
06 - Roll out chilled pastry on a lightly floured surface to fit the pie dish. Carefully transfer pastry to the prepared dish, pressing gently into the bottom and up the sides. Trim any excess dough from the edges.
07 - Spoon the filling evenly into the pastry shell. Beat the remaining egg and brush the pastry edges with it. Pour the remaining beaten egg over the filling.
08 - Sprinkle the top evenly with the additional 2 tablespoons grated parmesan cheese.
09 - Bake for 40 to 45 minutes until the filling is set and the pastry is golden brown. Allow to cool for at least 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The combination of creamy ricotta and earthy silverbeet creates this incredibly satisfying comfort food that somehow feels both light and substantial at the same time
- Its one of those rare dishes that tastes just as good at room temperature for picnic lunches as it does fresh from the oven for Sunday brunch
02 -
- Really squeeze the excess moisture from the silverbeet after cooking or your filling will be watery and never set properly
- The pastry needs to stay cold throughout the process—if it starts feeling sticky, pop it back in the fridge for 10 minutes
03 -
- Work quickly when making the pastry because your hands warm up the butter, which ruins those flaky layers
- Let the pie cool for at least 15 minutes before slicing or the filling will ooze out everywhere