Baked Ricotta Pie

Heat a medium frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the garlic and Sicilian spice blend and cook for 1 minute, or until fragrant. Add the parsley and silverbeet (use 2 cups for 2 people /4 cups for 4 people and reserve the rest for the salad) and cook for 2 minutes, or until softened. Remove from the heat.

Silverbeet is a dark leafy green vegetable that is similar to spinach but has a stronger, earthier flavour. It has tougher leaves than spinach, meaning it lends itself to cooking well as it doesn’t wilt away as much. It’s highly nutritious and a good source of vitamin A, K and C as well as many minerals

In a large bowl, mix the ricotta and egg until combined. Stir through the cooked silverbeet mixture. Season to taste with a pinch of salt and pepper.

Line a small (for 2 people) or medium (for 4 people) round pie dish with baking paper. Spoon the ricotta mixture into the dish. Sprinkle with the pine nuts and drizzle with 1/2 the olive oil. Bake in the oven for 20 minutes, or until just firm to the touch and set (like a quiche).

While the pie bakes, heat the remaining olive oil in the same medium frying pan over a medium-high heat. Add the green beans and any remaining silverbeet and cook for 2 minutes, or until just tender and wilted. Remove from the heat, pour over the balsamic vinegar and the dukkah and toss to coat. Season to taste with a pinch of salt and pepper.