Not to be confused with spinach, silverbeet shines in wintry soups and pies. The leaves can be cooked slowly without falling apart and the stems become tender and tasty, too.
- Preheat oven to 210ºC. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the silverbeet stems, onion and garlic. Cover and cook, stirring occasionally, for 10 minutes. Transfer to a bowl. Add the silverbeet leaves to the pan. Increase heat to medium-high. Cook, stirring, for 10 minutes or until any liquid evaporates. Add to the bowl. Set aside to cool slightly.
- Stir the feta, ricotta and nutmeg into the silverbeet mixture. Season with pepper. Reserve 1 tablespoon of the egg. Add remaining egg to mixture. Stir to combine.
- Brush a rectangular 2L (8-cup) capacity baking dish with remaining oil. Use 1 pastry sheet to line the base and 2 long sides. Spread the silverbeet mixture evenly over the base. Top with the remaining pastry and trim excess. Use the leftover pastry to completely enclose the top of the pie. Fold in the edges and press to seal. Brush with the reserved egg. Prick the top with a fork. Bake for 30 minutes or until golden.
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