Silverbeet (swiss Chard ) Pie Aka " Grass Pie"

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

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 tomato, sliced into rounds

Recipe

• 1 heat oven to 400°f ( 200°c ) 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.