Silverbeet (Swiss Chard ) Pie Aka " Grass Pie"

Name: Silverbeet (Swiss Chard ) Pie Aka " Grass Pie"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared pie crust (9 inch or 23 cm pastry shell); 1 garlic clove, finely sliced (or crushed); 1 leek, sliced and chopped; 1 tablespoon olive oil; 1 bunch silver beet; 4 large eggs or 5 smaller eggs, whisked lightly; 1 cup smooth style light ricotta cheese; 1/2 cup shredded light cheddar cheese or 1/2 cup grated light tasty cheese; 1/4 teaspoon cracked black pepper; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 1 large tomatoes, sliced into rounds

Servings: persons

1 prepared pie crust (9 inch or 23 cm pastry shell)
1 garlic clove, finely sliced (or crushed)
1 leek, sliced and chopped
1 tablespoon olive oil
1 bunch silver beet
4 large eggs or 5 smaller eggs, whisked lightly
1 cup smooth style light ricotta cheese
1/2 cup shredded light cheddar cheese or 1/2 cup grated light tasty cheese
1/4 teaspoon cracked black pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 large tomatoes, sliced into rounds

1
Heat oven to 400u00b0F ( 200u00b0C ) 15 to 20 degrees less if using a fan-forced oven.
2
Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
3
Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
4
When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
5
Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
6
Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
7
Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 prepared pie crust (9 inch or 23 cm pastry shell), 1 garlic clove, finely sliced (or crushed), 1 leek, sliced and chopped, 1 tablespoon olive oil, and more.

Yes, Silverbeet (Swiss Chard ) Pie Aka " Grass Pie" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!