Egg Pie with Silverbeet and Ricotta (Printer-friendly)
Flaky pastry shell filled with wilted silverbeet, ricotta cheese, and baked eggs seasoned with nutmeg.
# What You'll 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 ounces 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
# Directions:
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. Mix until well blended, then stir 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 dish, pressing it into the bottom and up the sides. Trim any excess dough from the edges.
07 - Spoon the filling evenly into the pastry shell. Beat the remaining egg and brush the pastry edges with egg wash. Pour any remaining egg over the filling.
08 - Sprinkle the top with 2 tablespoons grated parmesan. Bake for 40–45 minutes until filling is set and pastry is golden brown. Let cool for 10–15 minutes before slicing.
# Expert Advice:
01 -
- The combination of creamy ricotta and earthy silverbeet feels like something Nonna would have served
- It is one of those rare dishes that actually tastes better the next day
02 -
- Hot filling makes soggy pastry, so always cool the silverbeet mixture before combining with the eggs
- The pie needs at least 15 minutes of resting time after baking to set properly, otherwise it will be runny when sliced
03 -
- Blind bake the pastry for 10 minutes if you want extra insurance against a soggy bottom
- Grate a little lemon zest into the filling for brightness that cuts through the richness