Egg Pie with Silverbeet Ricotta (Print Version)
Buttery crust filled with silverbeet, ricotta, and eggs.
# What You'll 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 Steps:
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, whisk together ricotta, grated parmesan, 4 eggs, nutmeg, salt, and black pepper until well combined. 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 the 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 the remaining egg over the filling.
08 - Sprinkle the top evenly with 2 tablespoons grated parmesan cheese.
09 - Bake for 40–45 minutes until the filling is set and the pastry is golden brown. Let cool for 10–15 minutes before slicing and serving.
# Expert Tips:
01 -
- The custard sets into something incredibly silky while staying substantial enough to slice cleanly
- Silverbeet holds up better than spinach, giving you texture instead of mush
- Nutmeg might seem old fashioned, but it is the secret that makes people ask what is different
02 -
- Pastry needs at least 30 minutes in the fridge to relax, otherwise it will shrink and crack when you bake it
- Squeezing excess water from cooked silverbeet is the difference between a pie that sets and one that weeps
03 -
- Brush the pastry edge with beaten egg before baking to get that deep golden color that looks professional
- If your pie dish is glass, reduce the oven temperature by 10 degrees to prevent the bottom from overcooking