Laura Sharrad’s ricotta & silverbeet pie
This silverbeet and ricotta pie from Laura Sharrad is a family treasure.
- 1 bunch silverbeet
- 2 tablespoons extra virgin olive oil
- 500g fresh ricotta (see tips)
- 50g grated parmesan cheese
- 1 egg, whisked lightly
- ¼ teaspoon ground nutmeg
- sea salt flakes and black pepper
- 1 quantity Laura’s rough puff pastry (see notes below)
- FILLING: Begin by washing and chopping the silverbeet. I like to add half of the stems, using the more tender parts closer to the leaves, chopped finely. Add the stems and leaves to a large saucepan or frying pan with olive oil, and allow to cook down gently, stirring occasionally, until the silverbeet has softened, around 20 minutes. Cool completely. Squeeze out all the excess moisture, then finely chop. Add to a bowl with the ricotta, parmesan, egg and nutmeg. Season with salt and pepper and mix to combine.
- Preheat the oven to 180°C fan-forced. Bring the pastry out of the fridge and roll the pastry into a circle to fit a deep 30cm removable-base flan tin or ovenproof dish. Place the rolled pastry straight into the tin and gently ease into the side. Spread the Filling into the pastry and smooth the top. Fold over the edge of the pastry onto the pie, then crimp the edge.
- Bake the silverbeet pie on the lower shelf of the oven for 35 minutes or until deep golden. Stand for 10 minutes, then slice and enjoy warm. This is also fabulous cold for lunch the next day.
“This dish brings me straight back to my childhood. My mother would make this on a Sunday and any leftovers went into our lunch box the next day. It’s a very typical breakfast item found throughout Italy.”
“This dish brings me straight back to my childhood. My mother would make this on a Sunday and any leftovers went into our lunch box the next day. It’s a very typical breakfast item found throughout Italy.” – Laura Sharrad
Laura’s rough puff pastry recipe
According to Laura, the secret to this delicious silverbeet pie is a homemade rough puff pastry. This will need to chill for 1- 2 hours in the fridge, before being rolled out to line the pie tin.
You can easily make your own with Laura’s rough puff pastry recipe and her video masterclass, where she takes you through the process step-by-step. To access the recipe and masterclass, you’ll need become a My Women’s Weekly member.
Can I use store-bought pastry for the silverbeet pie?
Yes, you can. You will need 2 x 375g packets good-quality puff pastry. “When I don’t have time to make my own pastry I use Carême pastry.” – Laura Sharrad.
If using store-bought pastry, increase the oven temperature to 200°C fan-forced, and place a heavy-based large oven tray in the oven to pre-heat. Trim the pastry sheets to fit the tart tin, then place pastry in tin and gently push joins together to seal, pressing pastry gently into the base and side. Place silverbeet pie on the hot tray when baking.
Which ricotta do I use?
Use a firmer ricotta for this silverbeet pie. Smooth ricotta will make the filling too soft.
Storing the silverbeet pie
Pie can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
