Egg Pie with Silverbeet Ricotta (Printable version)
Buttery pastry encasing tender silverbeet, ricotta, and spiced eggs for a satisfying vegetarian main 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
# Directions:
01 - In a large bowl, combine flour and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add cold water, a tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat the oven to 350°F. Grease a 9-inch pie dish.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
04 - Add chopped silverbeet and cook until wilted and any liquid has evaporated, about 5–7 minutes. Remove from heat and cool slightly.
05 - In a large bowl, combine ricotta, grated parmesan, 4 eggs, nutmeg, salt, and black pepper. Stir in the cooled silverbeet mixture.
06 - Roll out the chilled pastry on a lightly floured surface and line the pie dish. Trim excess dough.
07 - Spoon the filling evenly into the pastry shell. Beat the remaining egg and brush the pastry edges with it; pour the rest over the filling or use for another recipe.
08 - Sprinkle the top with the extra 2 tbsp grated parmesan.
09 - Bake for 40–45 minutes or until the filling is set and the pastry is golden. Cool slightly before slicing.
# Expert advice:
01 -
- The nutmeg adds this incredible warmth that makes people ask whats your secret
- It comes together faster than you would think but tastes like you spent all day on it
02 -
- Really squeeze the excess moisture from your cooked silverbeet or the bottom crust will be soggy
- Let the pie rest for at least 15 minutes before slicing or it will fall apart on you
03 -
- Grate your own nutmeg instead of using preground, the difference is night and day
- Egg wash the pastry edges halfway through baking if they are browning too fast