Egg Pie with Silverbeet Ricotta (Printable version)
Buttery pastry filled with silverbeet, ricotta, and nutmeg for a satisfying vegetarian meal.
# Ingredient list:
→ 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 - 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 soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
04 - Add chopped silverbeet to the skillet and cook until wilted and any liquid has evaporated, about 5–7 minutes. Remove from heat and let cool slightly.
05 - In a large bowl, combine ricotta, grated parmesan, 4 eggs, nutmeg, salt, and black pepper. Stir in the cooled silverbeet mixture until well combined.
06 - Roll out chilled pastry on a lightly floured surface and line the prepared pie dish. Trim excess dough from edges.
07 - Spoon the filling evenly into the pastry shell. Beat remaining egg and brush pastry edges with it. Pour remaining beaten egg over filling.
08 - Sprinkle top with extra 2 tbsp grated parmesan. Bake for 40–45 minutes until filling is set and pastry is golden brown. Cool slightly before slicing.
# Expert Tips:
01 -
- The nutmeg creates this subtle warmth that makes people ask what's your secret ingredient
- It's one of those rare dishes that tastes even better at room temperature, making it perfect for potlucks
02 -
- Watery filling is the enemy, so really cook down those greens and drain ricotta if it seems wet
- Let the pie cool for at least 15 minutes before slicing, otherwise it will collapse on itself
03 -
- Grate your own parmesan, the pre-grated stuff has anti-caking agents that prevent smooth melting
- Place a baking sheet on the rack below to catch any drips, saving your oven from smoke