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Silverbeet pie Recipes
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Recipe Name : Silverbeet pie
Country : Australia
Rating :
Category : Home > Soups > Hot Soups
Chef : Gemma Luongo
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1 1/2 tbs olive oil
1 bunch silverbeet, trimmed, stems thinly sliced, leaves shredded
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
200g feta, crumbled
200g ricotta, crumbled
Pinch of ground nutmeg
4 eggs, lightly whisked
2 sheets (25 x 25cm) frozen puff pastry, just thawed

Preheat oven to 210C. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the silverbeet stems, onion and garlic. Cover and cook, stirring occasionally, for 10 minutes. Transfer to a bowl. Add the silverbeet leaves to the pan. Increase heat to medium-high. Cook, stirring, for 10 minutes or until any liquid evaporates. Add to the bowl. Set aside to cool slightly.

Stir the feta, ricotta and nutmeg into the silverbeet mixture. Season with pepper. Reserve 1 tablespoon of the egg. Add remaining egg to mixture. Stir to combine.

Brush a rectangular 2L (8-cup) capacity baking dish with remaining oil. Use 1 pastry sheet to line the base and 2 long sides. Spread the silverbeet mixture evenly over the base. Top with the remaining pastry and trim excess. Use the leftover pastry to completely enclose the top of the pie. Fold in the edges and press to seal. Brush with the reserved egg. Prick the top with a fork. Bake for 30 minutes or until golden.

Know-how: To prepare silverbeet, cut leaves from stems. Thoroughly wash the stems and leaves before cooking.

Chop the stems and shred the leaves, then saute; with olive oil and garlic for 5 minutes or until wilted. Drizzle over lemon juice and season with salt and pepper. Serve as a side, or toss with fresh pasta.

Silverbeet has lots of vitamins - C, K, B6, folate and beta-carotene - plus potassium and fibre.