Egg Pie with Silverbeet and Ricotta (Printable)
Buttery pastry filled with silverbeet, ricotta and eggs, finished with parmesan and 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
# How to Make It:
01 - Combine flour and salt in a large bowl. Rub in cold butter until mixture resembles coarse crumbs. Gradually 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. Generously 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 softened, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Add chopped silverbeet to the skillet and cook until wilted and all liquid has evaporated, about 5 to 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 stir in the cooled silverbeet mixture until evenly distributed.
06 - Roll out chilled pastry on a lightly floured surface to fit the pie dish. Carefully transfer dough to the prepared dish, pressing gently into the bottom and up the sides. Trim excess dough from edges.
07 - Spoon filling evenly into the pastry shell. Beat remaining egg and brush over pastry edges. Pour remaining egg over the filling surface.
08 - Sprinkle 2 tablespoons grated parmesan evenly over the top. Bake for 40 to 45 minutes until filling is completely set and pastry is golden brown. Allow to cool for at least 10 minutes before slicing.
# Expert Tips:
01 -
- The creamy ricotta filling balances perfectly with the earthy silverbeet, creating texture that keeps you coming back for seconds
- This pie serves six generously but somehow always disappears faster than expected when friends gather around the table
02 -
- Overworking the pastry dough during mixing or rolling will make it tough instead of tender and flaky
- Thoroughly cooling the silverbeet mixture prevents the eggs from scrambling when you combine everything
03 -
- Use a food processor to make the pastry dough in seconds, but pulse just until it comes together to avoid overworking
- Letting the pie cool for at least 15 minutes before slicing ensures clean, beautiful portions instead of a messy slide