Egg Pie with Silverbeet Ricotta (Printable Version)
Buttery pastry filled with silverbeet, ricotta, and eggs for a satisfying vegetarian meal.
# What You Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup plus 2 tablespoons cold unsalted butter, cubed
04 - 1/4-1/3 cup cold water
→ Filling
05 - 1 tablespoon 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 teaspoon freshly grated nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Topping
15 - 2 tablespoons grated parmesan cheese
# How-To:
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 evenly distributed.
06 - Roll out chilled pastry on a lightly floured surface and line the prepared pie dish. Trim excess dough from edges.
07 - Spoon filling evenly into pastry shell. Beat remaining egg and brush pastry edges with egg wash. Pour remaining beaten egg over filling.
08 - Sprinkle top with additional 2 tablespoons grated parmesan. Bake for 40-45 minutes until filling is set and pastry is golden brown.
09 - Let pie cool slightly for 10-15 minutes before slicing and serving.
# Expert Tips:
01 -
- The combination of ricotta and silverbeet creates this incredibly creamy, velvety texture that feels luxurious without being overly rich
- Its one of those rare dishes that tastes just as good the next day, making it perfect for meal prep or unexpected guests
02 -
- Let the pie cool for at least 15 minutes before slicing, otherwise the filling will ooze everywhere no matter how set it looks
- If the pastry edges start browning too quickly, cover them with a ring of aluminum foil for the last 10 minutes
03 -
- Blind bake the pastry for 10 minutes before adding the filling if you want an extra crisp bottom crust
- Grate a little lemon zest into the filling if you want to brighten the flavors