Egg Pie with Silverbeet Ricotta (Printable version)

Buttery crust filled with wilted silverbeet, ricotta, and eggs. Nutmeg adds warmth to this vegetarian savory pie.

# 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

# Directions:

01 - Combine flour and salt in a large bowl. Rub cold butter into the mixture until it 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 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, approximately 5–7 minutes. Remove from heat and allow to 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 dough on a lightly floured surface to fit the pie dish. Carefully transfer dough to the prepared dish, pressing into the bottom and up the sides. Trim any excess dough hanging over 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 additional 2 tbsp grated parmesan. Bake for 40–45 minutes until filling is set and pastry is golden brown. Allow to cool for 10–15 minutes before slicing.

# Expert Advice:

01 -
  • Its the kind of dish that makes you feel like you have your life together, even when you absolutely dont
  • The combination of ricotta and nutmeg creates this subtle creaminess that keeps everyone coming back for seconds
  • You can prep everything ahead and pop it in the oven when guests arrive
02 -
  • The pastry needs to rest in the refrigerator, otherwise it will shrink and bake up tough instead of tender
  • Let the silverbeet cool before mixing it with the eggs, or you will end up with tiny bits of scrambled egg throughout your filling
  • The pie needs to cool for at least 15 minutes before slicing, otherwise the filling will not hold its shape
03 -
  • Grate your own parmesan instead of buying pre-grated, the texture and flavor difference is remarkable
  • If using frozen spinach instead of silverbeet, thaw it completely and squeeze out all the excess water

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