SILVER BEET RICOTTA AND FETA PIE
I'm on the look out for healthy vegetarian recipes that I think I may like and I think this may be one from Super Food Ideas.
Provided by ImPat
Categories Chard
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C (180C fan forced).
- Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray.
- Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
- Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes.
- Combine onion, ricotta, feta, lemon rind, eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine.
- Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese.
- Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.
Nutrition Facts : Calories 542.3, Fat 33.9, SaturatedFat 20.1, Cholesterol 209.1, Sodium 1485.6, Carbohydrate 30.4, Fiber 5.6, Sugar 6, Protein 32.1
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Saifullah Hamisu
[email protected]Definitely making this again!
Eiad El-Sisi
[email protected]Yum!
IMADH IFHAM
[email protected]5 stars!
Pulack Halder
[email protected]I highly recommend this pie to anyone who loves Greek food or is looking for a new and delicious recipe to try.
Noah Barrett
[email protected]This pie is even better the next day, so it's perfect for leftovers.
Oso Calhoun
[email protected]I served the pie with a side of Greek yogurt and honey.
Mivuyo Meyer
[email protected]I baked the pie in a cast iron skillet for a crispy crust.
Evans John
[email protected]I used a store-bought filo pastry crust to save time.
nana Altenor
[email protected]I added some chopped spinach to the pie for an extra boost of nutrients.
Benedict Okwufulueze
[email protected]This pie is a great way to use up leftover ricotta and feta cheese.
Lucy Mugi
[email protected]I'm always looking for new and interesting recipes to try and this pie definitely fits the bill. It's unique and delicious.
Tawfeeq Lakay
[email protected]I love that this pie can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Cricket officials
[email protected]This pie is so easy to make, even for a beginner cook like me. I was able to follow the recipe easily and the pie turned out great.
Lwandle Nqezo
[email protected]I'm a big fan of Greek food and this pie is no exception. It's got all the classic Greek flavors that I love.
Dsk
[email protected]I made this pie for my vegetarian friends and they loved it. They said it was the best vegetarian pie they'd ever had.
Luta Miles
[email protected]I followed the recipe exactly and the pie turned out perfectly. It was so delicious that I ate two pieces in one sitting!
Jurnee Little
[email protected]I've made this pie several times now and it's always a hit. My friends and family love it!
Xime Estrada
[email protected]This is the perfect pie for a summer picnic or potluck. It's easy to make and transport, and everyone loves it.
Vigendra Thakur
[email protected]I'm not usually a fan of silver beet, but this pie changed my mind. The combination of ricotta, feta, and silver beet is simply divine.
callmecobb cobb
[email protected]This pie is an explosion of flavors! The ricotta and feta cheeses provide a creamy and tangy base, while the silver beet adds a slightly bitter note that balances everything out. I also love the crispy filo pastry crust.