Egg Pie with Silverbeet Ricotta

The first time I made this silverbeet and ricotta pie was on a drizzly Sunday afternoon when my garden had produced more chard than I knew what to do with. My kitchen was filled with the earthy scent of wilting greens and buttery pastry, and something about that cozy combination felt like giving my family a warm hug. Now it is the request I get most often when anyone asks whats for brunch.

Last summer my neighbor came over while this was baking and literally stood in my doorway asking what smelled so incredible. We ended up eating it on the back porch with whatever greens I had grabbed from the garden, just talking while the pie cooled enough to slice.

Ingredients

• 2 cups all-purpose flour: The foundation of your pastry, keep it cold for the flakiest results
• 1/2 tsp salt: Essential for flavor balance in both crust and filling
• 125 g cold unsalted butter: Cold butter creates those beautiful flaky layers we all want in a pie crust
• 1/4–1/3 cup cold water: Add just enough to bring the dough together, too much makes it tough
• 1 tbsp olive oil: For sautéing your aromatics and building flavor from the start
• 1 medium onion: Finely chopped so it melts into the filling without any chunks
• 2 garlic cloves: Minced fresh adds the best backbone to the greens
• 300 g silverbeet: The star of the show, Swiss chard works beautifully here
• 250 g ricotta cheese: Creamy and mild, it balances the earthy greens perfectly
• 50 g grated parmesan: Adds that salty umami punch that makes everything taste better
• 5 large eggs: The binding agent that transforms the filling into something silky and sliceable
• 1/4 tsp freshly grated nutmeg: This tiny pinch makes the whole pie sing with warmth
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously, the ricotta needs the help
• 2 tbsp extra grated parmesan: For that golden cheesy crust on top

Instructions

Make the pastry dough:

Rub cold butter into the flour and salt until you see coarse crumbs, then drizzle in just enough ice water to make it cling together. Press it into a disc and let it rest in the fridge while you prep everything else.

Prep your oven and pan:

Heat your oven to 180°C and give a 23 cm pie dish a good coating of butter or oil.

Build the flavor base:

Sauté the onion in olive oil until it softens and turns translucent, then add garlic for just a minute so it does not burn.

Cook the silverbeet:

Add the chopped greens to the pan and let them wilt down, cooking until any excess liquid has evaporated so your pie does not get soggy.

Mix the filling:

Whisk together the ricotta, parmesan, four eggs, nutmeg, salt, and pepper until smooth, then fold in the cooled silverbeet mixture.

Roll out the pastry:

On a floured surface, roll out your chilled dough and fit it into the prepared pie dish, trimming any overhang.

Assemble the pie:

Pour the filling into the pastry shell, beat the remaining egg, brush the edges, and pour any extra over the top.

Add the finishing touch:

Sprinkle the extra parmesan across the top for a golden, cheesy crust that everyone will fight over.

Bake until golden:

Slide it into the oven for 40 to 45 minutes until the filling is set and the pastry is beautifully golden brown.

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This pie became my go-to for new neighbors and grieving friends alike because it feels like comfort without being heavy. There is something about cutting into that golden crust and seeing the creamy flecked filling that makes people feel taken care of.

Making It Your Own

Silverbeet can be tricky to find sometimes, and I have learned that fresh spinach works just as well if that is what you have. The flavor will be slightly milder but still absolutely delicious.

Getting Ahead

The pastry dough can be made up to two days ahead and kept wrapped in the fridge, or even frozen for a month. You can also fully assemble the pie the night before and bake it fresh in the morning, which is my secret weapon for brunch entertaining.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving this with roasted tomatoes or some fresh fruit on the side when serving for brunch.

• Fresh dill or parsley stirred into the filling adds lovely brightness
• A squeeze of lemon over each slice brings everything alive
• Leftovers reheat surprisingly well the next day

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There is nothing quite like serving something that looks this impressive but comes from such humble ingredients. Hope this pie finds its way into your regular rotation too.

Recipe Questions

→ Can I use spinach instead of silverbeet?

Yes, fresh spinach makes an excellent substitute for silverbeet. Use the same weight and prepare it identically by wilting it in the skillet and removing excess moisture before combining with the ricotta mixture.

→ How long does this pie keep in the refrigerator?

The pie stores well for up to 3 days when refrigerated in an airtight container. Reheat individual slices in a moderate oven or microwave until warmed through. The pastry may soften slightly after refrigeration.

→ Can I make this pie ahead of time?

You can prepare the pastry dough up to 2 days in advance and keep it wrapped in the refrigerator. The filling can also be assembled a day ahead. Alternatively, bake the entire pie and reheat it before serving.

→ What can I serve with this silverbeet pie?

A simple green salad with vinaigrette complements the rich pie beautifully. Roasted vegetables, fresh tomatoes, or a light soup also pair well. The pie stands alone as a satisfying vegetarian main course.

→ Is this pie suitable for freezing?

Baked pie freezes well for up to 2 months. Wrap individual slices or the whole pie tightly in plastic and foil. Thaw overnight in the refrigerator and reheat in a 180°C oven until hot throughout.

→ How do I know when the pie is done baking?

The pie is ready when the filling is set and no longer jiggles in the center, and the pastry edges are deep golden brown. A knife inserted near the center should come out clean. This typically takes 40-45 minutes at 180°C.