Silverbeet Swiss Chard and Mushroom Pie
Indulge in the savory comfort of Silverbeet Swiss Chard and Mushroom Pie, a hearty dish that combines earthy flavors with creamy textures. This pie highlights the vibrant taste of silverbeet (Swiss chard), perfectly balanced by the umami richness of sautéed mushrooms and a luscious blend of ricotta, feta, and parmesan cheeses. Encased in golden, flaky puff pastry, the filling is seasoned with a hint of nutmeg for a subtle, warming spice. Perfect for a cozy family dinner or an impressive potluck contribution, this vegetarian pie is as nutritious as it is satisfying. With just 25 minutes of prep time and simple steps to follow, creating this gourmet-inspired dish is easier than ever. Serve with a fresh salad or roasted veggies for a complete meal that’s sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 250 grams mushrooms, sliced
- 300 grams silverbeet (Swiss chard), roughly chopped
- 250 grams ricotta cheese
- 150 grams feta cheese, crumbled
- 50 grams parmesan cheese, grated
- 3 large eggs
- 0.25 teaspoons nutmeg, ground
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 sheets puff pastry sheets
- 2 tablespoons milk, for brushing
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 3-4 minutes until translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the mushrooms and cook until they release their moisture and are golden brown, about 6-8 minutes.
Add the silverbeet and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta, feta, parmesan, eggs, nutmeg, salt, and black pepper. Mix well.
Stir the cooled mushroom and silverbeet mixture into the cheese mixture, ensuring everything is evenly combined.
Line a 9-inch pie dish with one sheet of puff pastry, pressing it into the edges and trimming any excess.
Pour the filling into the prepared pastry shell, spreading it out evenly.
Place the second puff pastry sheet over the top of the filling. Trim the edges and crimp to seal.
Cut a few small slits in the top to allow steam to escape while baking.
Brush the top of the pie with milk to encourage even browning.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and puffed.
Remove the pie from the oven and allow it to cool for 10 minutes before serving.
Slice and enjoy your delicious Silverbeet Swiss Chard and Mushroom Pie!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 358 mg | 28% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
