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."
Ingredients
Nutritional
- Serving Size: 1 (208.4 g)
- Calories 501.3
- Total Fat - 28.5 g
- Saturated Fat - 16.4 g
- Cholesterol - 176.9 mg
- Sodium - 1207.7 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1 g
- Sugars - 2.8 g
- Protein - 41.5 g
- Calcium - 1232.3 mg
- Iron - 1.9 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C (180C fan forced).
Step 2
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.
Step 3
Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan by releasing the side and cut into wedges.
Tips
No special items needed.