Go Back
+ servings
A close up of a slice of pie sitting on a speckled ceramic serving plate.

Greens, Ricotta and Feta Pie

This delicious open top pie is inspired by a Spanakopita Pie. It is packed full of greens, cheeses, herbs and eggs that are encased in flaky puff pastry. This easy to assemble pie is full of flavour and can be served warm, straight from the refrigerator or at room temperature making it ideal for lunches, dinner and even picnics.
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Course: Dinner, Lunch, Main Course, Picnic, Snack
Cuisine: Australian
Keyword: feta, greens pie, pie, ricotta, silverbeet, silverbeet pie, silverbeet ricotta and feta pie
Servings: 8
Calories: 531kcal
Author: Katrina | Katy's Food Finds

Equipment

  • Rectangle baking dish - 21cm x 30cm x 5cm (high) or 8.5inch x 12inch x 2inch (high)
  • Large Frying Pan

Ingredients

  • 25 g butter
  • 1.5 tbsp olive oil
  • 1 onion peeled and finely chopped
  • 4 leeks, white and pale green parts only trimmed, rinsed, sliced in half lengthways then chopped into 1cm pieces.
  • 3/4 tsp coarse sea-salt
  • 4 garlic cloves peeled and crushed
  • 600 g silverbeet (1 bunch approximately 600g - 800g) stems cut and white parts removed. Leaves shredded into 1cm pieces and rinsed.
  • 8 spring onions, white and green parts finely sliced
  • 2/3 c flat leaf parsley (40g) chopped finely
  • 2 tbsp chopped fresh dill packed
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp nutmeg ground or freshly grated
  • 150 g ricotta cheese
  • 200 g feta cheese crumbled
  • 70 g parmesan cheese grated
  • 5 eggs extra large
  • zest of 2 lemons
  • 375 g puff pastry rectangle sheet

Instructions

  • Preheat the oven to 180°C (350°F).
  • Place the butter and olive oil into the frying pan over medium heat. Add the chopped onion, leeks and sea salt and cook, stirring occasionally for 10 minutes until softened and golden brown. Turn the heat down to low/medium if browning too quickly.
    Add the garlic, chopped silverbeet leaves and half of the chopped spring onions. Continue to cook for another 10 minutes until the silverbeet leaves have wilted and most of the liquid has evaporated from the pan.
    Remove the pan from the heat and set aside to cool to room temperature - approximately 15 minutes.
  • Once cooled, add the parsley, dill and remaining spring onions. Stir to combine. If making in advance you can refrigerate this mix and continue the following day. Otherwise crumble over the feta and add the ricotta, parmesan, nutmeg, black pepper and lemon zest. Fold this through gently, then add the beaten eggs saving some of the beaten egg for the egg wash to brush the pastry. Fold again and set the mixture aside.
  • Take the defrosted pastry from the fridge. The pastry I use is one rectangle measuring approximately 27cm x 36cm (10.5in x 14in). If using squares, you can join 2 together and trim. Lay the pastry onto a sheet of baking paper that is larger than the pastry. Using 2 hands lift the baking paper with the pastry on top and place it directly into the baking pan. The baking paper will remain underneath the pastry. Press the pastry into the sides gently to mould into the pan (see photos). It should cover the base and come up the sides of the pan by approximately 2.5cm (1 inch) on each side.
    Spoon the silverbeet filling onto the pastry and spread it out evenly to cover the base and corners.
    Brush around the edge of the pastry with the remaining bit of beaten egg. Tip any leftover egg back into the mixture and stir in a little.
  • Place the pie into the preheated oven and cook for 40 minutes or until the filling is set and the pastry is nicely golden. Remove and leave to cool in the pan for 15 minutes before serving.

Notes

Tips and Tricks for Success:

When preparing the silverbeet, I find that chopping them up first before rinsing is the easiest way to do it. It is much less messy than chopping up rinsed leaves. Once the leaves are chopped, simply place them into a colander and rinse under running water, then set aside to drain while you prepare the rest of the ingredients.
It is important to soften the onions and leeks which is why this takes 10 minutes. Don’t skimp on this step as the flavour that develops here is important. I always add salt at this stage as it helps draw out the moisture and develop flavour at an early stage. Also make sure the silverbeet is nicely wilted too and, more importantly, that most of the liquid is evaporated once it is cooked. Sometimes I will turn the heat up to 'high' for a minute at the end and stir to reduce if any liquid is remaining in the frying pan.
It is also important to let the silverbeet mixture cool down before adding the herbs and cheeses, otherwise the cheese will melt which is not intended. Set it aside in the pan to come to room temperature.
When adding the feta, crumble it in small pieces not big chunks. When zesting the lemon, use a fine zester to avoid long strands.
Placing the pastry sheet onto a piece of baking paper makes handling very easy. Simply lift the baking paper with the pastry on top and place it directly into the baking dish - no need to oil the pan. So quick and easy!
The nutritional values are based on one serving when the pie is cut into 8 pieces. You may cut them larger or smaller depending on how you serve it.

Nutrition

Calories: 531kcal | Carbohydrates: 35g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1005mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6363IU | Vitamin C: 38mg | Calcium: 373mg | Iron: 5mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!