Silverbeet Swiss Chard Pie Aka Grass Pie
Discover the irresistible charm of Silverbeet Swiss Chard Pie, also lovingly known as "Grass Pie," a wholesome dish brimming with vibrant flavors and rustic appeal. Featuring tender silverbeet (Swiss chard) sautéed with aromatic onion and garlic, this savory pie is enriched with creamy feta and ricotta cheeses, fresh herbs like parsley and dill, and a hint of seasoning for a perfectly balanced filling. Encased in a buttery shortcrust pastry and adorned with optional sesame seeds for extra crunch, this golden-baked delight is as versatile as it is delicious. Ideal for lunch, dinner, or a hearty vegetarian centerpiece, this pie can be served warm or at room temperature, making it a perfect crowd-pleaser. Ready in just over an hour, this recipe is a fantastic way to transform simple ingredients into a show-stopping dish!
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Recipe Information
Ingredients
- 500 grams Silverbeet (Swiss chard), chopped
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 200 grams Feta cheese, crumbled
- 150 grams Ricotta cheese
- 2 large Eggs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 300 grams Shortcrust pastry (store-bought or homemade)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F).
Wash the silverbeet thoroughly and chop it into small pieces, discarding any tough stems.
Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
Add the chopped silverbeet to the pan and cook for 5-7 minutes until wilted. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooked silverbeet mixture, crumbled feta, ricotta cheese, eggs, parsley, dill (if using), salt, and black pepper. Mix until evenly combined.
Roll out the shortcrust pastry on a floured surface and line a 23cm (9-inch) pie dish, ensuring the pastry fits snugly against the edges. Trim any excess pastry.
Pour the silverbeet filling into the prepared pastry shell, spreading it out evenly.
If desired, sprinkle sesame seeds over the top of the filling for added texture and flavor.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden brown.
Remove the pie from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 499 mg | 11% | |
*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.
