Egg Pie with Silverbeet Ricotta (Print)
Buttery pastry encases tender silverbeet, ricotta, and eggs with nutmeg in this satisfying vegetarian pie.
# 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 Make It:
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.
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.
08 - Sprinkle the top with the extra 2 tablespoons 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 tender, milky filling wrapped in flaky pastry hits that perfect comfort food sweet spot
- It travels beautifully for picnics and potlucks, tasting even better at room temperature
- The recipe yields enough for dinner tonight plus generous leftovers for tomorrow's lunch
02 -
- Removing excess moisture from the silverbeet is crucial or your pastry will become disappointingly soggy
- Cold ingredients and minimal handling are what create those lovely flaky pastry layers
- The pie needs to cool slightly before cutting or the filling will not hold its shape
03 -
- Grate your own parmesan because pre-grated cheese does not melt as smoothly
- A glass pie dish lets you monitor the bottom crust for proper browning