This perfect combination of ricotta, silverbeet and eggs is part frittata, part pie and all delicious. For the perfect result, a little patience when browning the onions and a gentle bake will ensure the dish is one for the family recipe book.
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ricotta(ContainsMilkMay be present Peanuts, Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the brown onion and finely chop the silverbeet (leaves and stalks). Peel and crush the garlic, and lightly beat the eggs. Zest the lemon and cut it into wedges. Halve the filo pastry.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook for 1 minute, or until fragrant. Add the silverbeet (including the chopped white stalks) and cook, stirring, for 3 minutes, or until soft. Transfer to a medium bowl.
In another medium bowl combine the ricotta and eggs. Stir the ricotta mixture through the silverbeet mixture with the lemon zest. Season well with salt and pepper.
Line a shallow baking dish with the sheets of filo pastry, brushing each sheet with olive oil and then stacking them on top of each other. Make sure the pastry hangs over the edges of the baking dish slightly. Brush edges lightly with oil. Spoon the silverbeet and ricotta mixture into the centre of the baking dish. Cook in the oven for 20-25 minutes, or until the filling feels set to the touch (it should spring back a little when gently poked) and the pastry is golden. Remove from the oven and set aside for at least 5 minutes before serving. Tip: If you find it too tedious to brush each layer with oil, skip it, but it makes the pie nice and crispy.
To serve, divide the tart between plates and squeeze with lemon wedges.