Egg Pie with Silverbeet Ricotta (Print 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 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
# How To Make:
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 lightly with butter or cooking spray.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Add chopped silverbeet to the skillet and cook until wilted and liquid has evaporated, about 5–7 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, combine ricotta, grated parmesan, 4 eggs, nutmeg, salt, and black pepper. Mix thoroughly, then fold in the cooled silverbeet mixture.
06 - Roll out chilled pastry on a lightly floured surface to fit the pie dish. Carefully transfer pastry to dish, pressing gently into bottom and sides. Trim excess dough from edges.
07 - Spoon filling evenly into pastry shell. Beat remaining egg and brush pastry edges with egg wash. Pour remaining egg over filling or reserve for another use.
08 - Sprinkle top with additional 2 tbsp grated parmesan. Bake for 40–45 minutes until filling is set and pastry is golden brown. Allow to cool for at least 10 minutes before slicing.
# Expert Tips:
01 -
- The ricotta keeps the filling impossibly creamy while the silverbeet adds earthy depth without any bitterness
- That whisper of nutmeg is the secret ingredient that makes guests ask whats different
02 -
- Overworking the pastry dough makes it tough, so stop mixing the moment it comes together
- Squeeze every bit of moisture from cooked silverbeet or the filling will be watery
03 -
- Baking the pastry blind for 10 minutes before adding the filling prevents soggy bottoms
- Grate some lemon zest into the filling for brightness that cuts through the rich cheese