Egg Pie with Silverbeet and Ricotta (Printable)
Buttery pastry filled with wilted silverbeet, ricotta, eggs, and nutmeg. A satisfying vegetarian dish ideal for any 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 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 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 allow to cool slightly.
05 - In a large bowl, combine ricotta, grated parmesan, 4 eggs, nutmeg, salt, and black pepper. Stir until well blended, then fold in the cooled silverbeet mixture.
06 - Roll out chilled pastry on a lightly floured surface to fit the pie dish. Carefully transfer dough to the prepared dish, pressing into the bottom and sides. Trim excess dough from edges.
07 - Spoon the filling evenly into the pastry shell. Beat the remaining egg and brush the pastry edges with it. Pour remaining beaten egg over the filling.
08 - Sprinkle the top evenly with 2 tablespoons grated parmesan cheese.
09 - Bake for 40–45 minutes until filling is set and pastry is golden brown. Allow to cool for at least 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The combination of ricotta and nutmeg creates this incredibly creamy, almost comforting filling that feels like a warm embrace
- It somehow works for breakfast, lunch, or dinner, making it the kind of recipe that saves you on busy days
02 -
- Letting the silverbeet cool before mixing it with the eggs prevents them from scrambling prematurely
- The pie needs at least 15 minutes of resting time after baking, or the filling will be too runny to slice cleanly
03 -
- Wrap your pie dish edges with foil if they brown too quickly during baking
- Let the pie cool for at least 20 minutes before slicing for the cleanest cuts