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Janelle’s silverbeet, ricotta and fetta pie

Recipe by: Janelle Bloom

Brunch, lunch or that homemade something to impress your friends. 

Janelle’s silverbeet, ricotta and fetta pie is easy to make and delicious.

Serves 4 

Pie fresh from the oven

Ingredients

  • 1 bunch silverbeet, leaves removed
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 eggs
  • 150g piece fresh ricotta
  • 150g fetta, crumbled
  • 1/4 cup flat-leaf parsley leaves, finely chopped
  • 2 tbs Greek basil (or regular basil), shredded

Parmesan pastry

  • 11/4 cups plain flour
  • 50g parmesan cheese, finely grated
  • 100g butter, chilled and chopped
  • 2 tbs iced water
  • 2 tbs sesame seeds
Ingredients sit on chopping board

Step by Step Instructions

Step 1

To create the parmesan pastry, combine the flour, parmesan and butter in food processor.

Process until the mixture resembles fine breadcrumbs.

Add water and process until the dough comes together, adding a little more water if necessary.

Turn the dough onto a lightly floured surface and knead lightly until the base is just smooth.

Press into a round.

Wrap in greaseproof paper and refrigerate for 30 minutes or until firm enough to roll out.

Step 2

Preheat oven and flat tray to 180°C fan forced.

Wash, dry and shred the silverbeet leaves.

Step 3

Heat the oil in a frying pan over medium heat.

Add the onion and garlic and cook for 5 minutes or until the onion softens.

Add the silverbeet and cook, stirring for 30 seconds (see Janelle’s tip).

Transfer the mixture to a large bowl, add eggs to the warm silverbeet mixture and set aside to cool.

Add ricotta, fetta, parsley and basil. Season with pepper. We haven’t seasoned with extra salt as there’s enough salt from the fetta.

Step 4

Roll the pastry out to 30cm round.

Sprinkle over the sesame seeds and gently press into the pastry using a rolling pin.

Flip the pastry over on the paper so the sesame seed side is down.

Spoon the spinach mixture onto the pastry, leaving a 2cm border.

Roll the untopped pastry edge over the filling.

Step 5

Slide the pie (still on the greaseproof paper) onto the hot tray.

Bake for 40-45 minutes or until the pastry is golden.

Allow to stand for 10 minutes before serving.

The pie is delicious served warm or cold. Serve with lemon wedges and or roasted cherry tomatoes.

Enjoy!

30cm pastry round
Add Spinach to pan and cook until it wilts
Add eggs to warm spinach
Ricotta is added to the mixture
Add in other ingredients and combine
Add sesame seeds to pastry round
Flip pastry sesame side down and top with ingredients
Roll untopped edged of pastry

Janelle’s tips:

  • Don’t cook the silverbeet any longer than indicated; it should just be starting to wilt.
  • Heating the tray while the oven preheats ensure a crisp golden pastry base.
  • I always like to use fresh ricotta from the deli.
  • 50g of grated parmesan is about ½ cup.

It’s a bumper Australian strawberry season right now; they are delicious and cheap!

For Food Editor Janelle Bloom’s famous jam recipe click here.

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