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["Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves.", "Baby spinach leaves are so tender that I always leaves the stalks intact.", "Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.", "Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.", "When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.", "Saute the onion and garlic in 2 tablespoons of olive oil, until soft but not brown.", "Put aside to cool.", "Mash the ricotta with a fork and whisk well.", "Add the cooled onion and garlic and chopped silverbeet - or spinach.", "Add the finely chopped tarragon.", "Add the lightly beaten eggs.", "Season to taste with salt, pepper and nutmeg.", "Add the Parmesan and gently fold in all the ingredients.", "Lightly grease a 9"" springform pan with the remaining olive oil.", "Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked.", "The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.", "Remove the torte from the oven and leave to cool for 10-15 minutes.", "Release the torte from the springform pan and cut into wedges to serve.", "Variations: Use a mixture of greens: spinach, silverbeet and endive.", "Use a mixture of ricotta and feta.", "Chef's Note: Cooking time includes cooling time."]
