Silverbeet (Swiss Chard) - or Spinach - and Ricotta Torte

“This silverbeet - or spinach - and ricotta torte can be served as a side dish to a main meal or eaten on its own for brunch or lunch. It is equally good warm or cold: it depends on your preference. Generally considered to be more robust in flavour than spinach, as a cousin of spinach, silverbeet is one of the foods ranked as highest in its anti-oxidant content. Great news if you love recipes containing spinach and silverbeet! On the other hand, if spinach does not appeal to you, this is most probably not a recipe for you. I love spinach and I love the versatility that this recipe offers: a light at home meal, or part of an at home meal, and a tasty lunch to take to work. Adapted from a recipe in 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies, which focuses on the nutritional value of the ingredients in all the recipes included in the book.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
  2. Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
  3. Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
  4. When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
  5. Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
  6. Mash the ricotta with a fork and whisk well.
  7. Add the cooled onion and garlic and chopped silverbeet - or spinach.
  8. Add the finely chopped tarragon.
  9. Add the lightly beaten eggs.
  10. Season to taste with salt, pepper and nutmeg.
  11. Add the Parmesan and gently fold in all the ingredients.
  12. Lightly grease a 9" springform pan with the remaining olive oil.
  13. Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
  14. Remove the torte from the oven and leave to cool for 10-15 minutes.
  15. Release the torte from the springform pan and cut into wedges to serve.
  16. Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
  17. Chef's Note: Cooking time includes cooling time.

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