SILVER BEET RICOTTA AND FETA PIE
I'm on the look out for healthy vegetarian recipes that I think I may like and I think this may be one from Super Food Ideas.
Provided by ImPat
Categories Chard
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C (180C fan forced).
- Grease a 6cm deep x 20 cm (base) round spring form pan and line the base and sides with baking/parchment paper and place on a large baking tray.
- Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
- Heat a fry pan/skillet over high heat and cook silver beet in batches stirring for 2 minutes or until wilted (how many batches will depend on the size of your pan) and transfer to a colander over a large bowl and using the back of a large spoon press silver beet/kale to drain excess liquid and cool for 5 minutes.
- Combine onion, ricotta, feta, lemon rind, eggs and 1 cup of cheddar (tasty) cheese in a large bowl and add silver beet and add seasoning of salt and pepper and stir to combine.
- Place 1 tortilla in the base of the prepared spring form pan and spread one-third of silver beet mixture over tortilla and repeat layers twice with tortillas and silver beet mix and finish with a tortilla and sprinkle with remaining 1/2 cup of cheddar (tasty) cheese.
- Bake, uncovered for 5 minutes or until golden and then stand in pan for 5 minutes before you remove from the pan and cut into wedges.
Nutrition Facts : Calories 542.3, Fat 33.9, SaturatedFat 20.1, Cholesterol 209.1, Sodium 1485.6, Carbohydrate 30.4, Fiber 5.6, Sugar 6, Protein 32.1
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
SPINACH RICOTTA PIE WITH A HINT OF FETA
We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano.
Provided by Mirj2338
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a heavy pot over high heat.
- Add the onion and saute until translucent, about 3 minutes.
- Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
- Lightly beat the ricotta and the eggs together in a bowl.
- Add the spinach mixture, feta, oregano and salt and pepper.
- Mix thoroughly.
- Pour the batter into a greased 9 x 13 inch pan.
- Bake for about 40 minutes, until the top is lightly browned.
- Serve warm or at room temperature.
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SILVER BEET, RICOTTA AND BROCCOLI PIE - HEALTHY FOOD GUIDE
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- Bring a saucepan of water to the boil and immerse broccoli to blanch until just tender. Refresh under cold running water, drain well, roughly chop and set aside.
- Place a large deep frying pan over a high heat. Add silver beet (in batches if necessary) and cook, stirring, for 2-3 minutes or until wilted. Transfer silver beet to a bowl and leave to cool.
- Spray a large non-stick frying pan with oil and set over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 more minute.
- Squeeze excess water from silver beet and place in a large bowl with broccoli, onion mixture, herbs, lemon zest, feta, ricotta and eggs. Stir to thoroughly mix and season with black pepper.
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- Spray a large saucepan with oil and heat over medium heat. Cook silverbeet, stirring, for 5 minutes or until wilted. Cool, drain, then squeeze out excess moisture. Place in a bowl.
- Lightly spray a non-stick frypan with oil. Add shallots and garlic and cook, stirring, for 2 minutes or until softened. Add to silverbeet with dill, rind, ricotta and feta. Mix to combine.
- Lightly spray 1 sheet of filo with oil. Top with another sheet, turned on a 45° angle, and lightly spray with oil. Repeat with remaining filo to form a star shape. Line dish with filo stack, allowing excess pastry to hang over the edge.
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