Ingredients
- 1/2 bunch silverbeet, stalks and leaves finely chopped (can also use spinach or any greens)
- 1 leek, sliced
- 1 onion, sliced
- 2 big handfuls baby spinach
- 250g fresh ricotta
- 180g Greek feta
- 1/2 cup Parmesan
- Zest and juice of 1 lemon
- Salt and pepper
- 5 eggs
Method
- In a large pan over medium heat, sauté the silverbeet stalks, leek and onion in 1/4 cup olive oil. Once softened completely, add in the silverbeet greens and baby spinach. Wilt the greens and turn off the heat.
- Add in the remaining ingredients and season to taste.
- Pour into the prepared tart shell and bake at 180C on the pastry bake setting for 30-45 minutes or until golden brown on top and set.
This one can be done a day in advance and reheated to serve.
