Best Silver Beet Ricotta And Feta Pie Recipes

Silver Beet Ricotta and Feta Pie image

Provided by ImPat

Categories Chard

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 kg silver beet (kale or chard remove stalks and wash)
6 green onions (thinly sliced)
200 g ricotta cheese (fresh crumbled)
150 g feta cheese (crumbled)
2 teaspoons lemon rind (finely grated zest)
2 eggs (lightly beaten)
1 1/2 cups cheddar cheese (tasty grated)
4 flour tortillas

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

Spinach Ricotta Pie with a Hint of Feta image

Provided by Mirj2338

Categories Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
1 large onion, thinly sliced
2 bunches spinach, cut into ribbons and thoroughly dried (1 pound)
1 1/2 cups ricotta cheese
4 eggs
1 cup feta cheese, crumbled
1 tablespoon dried oregano
salt and pepper, to taste

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.