Silverbeet Swiss Chard or Spinach and Ricotta Torte
Elevate your savory baking skills with this Silverbeet Swiss Chard or Spinach and Ricotta Torte, a show-stopping main dish that combines wholesome greens with creamy ricotta cheese, rich Parmesan, and fragrant spices like nutmeg. Encased in golden, flaky puff pastry, this torte is perfect for dinner parties, holiday gatherings, or an indulgent weeknight treat. With a filling of sautéed silverbeet (or spinach), onion, and garlic blended with eggs for a luxurious texture, this recipe delivers layers of flavor in every bite. Topped with optional sesame seeds for added crunch, this vegetarian torte not only tastes incredible but also impresses with its elegant presentation. Ready in just under 90 minutes, it’s a versatile dish that can be served hot or at room temperature, making it ideal for any occasion. Perfect for lovers of Mediterranean-inspired cuisine, this easy-to-follow recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Silverbeet (Swiss Chard) or spinach
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 pieces Large eggs
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 tablespoon Butter, melted
- 2 pieces Sheets of puff pastry
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) tart pan or springform pan.
Remove the tough stems from the silverbeet or spinach and wash the leaves thoroughly. Chop the leaves into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped silverbeet or spinach to the skillet and cook until wilted, about 5-7 minutes. If there is excess liquid, drain it off. Let the mixture cool slightly.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, nutmeg, salt, and black pepper. Mix until well blended.
Stir the cooled silverbeet or spinach mixture into the ricotta filling and mix thoroughly.
Roll out one sheet of puff pastry and fit it into the prepared tart pan, making sure the edges hang slightly over the sides.
Pour the ricotta and silverbeet mixture into the pastry-lined pan and smooth the surface with a spatula.
Cover the filling with the second sheet of puff pastry. Press the edges of the top and bottom pastry sheets together to seal. Trim any excess and crimp the edges with a fork.
Brush the top of the pastry with the melted butter and sprinkle with sesame seeds if desired.
Bake the torte in the preheated oven for 40-50 minutes, or until the pastry is golden brown and puffed.
Allow the torte to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 653 mg | 14% | |
*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.
