This tasty healthy pie recipe became one of our families’ favourites. Perfect winter comfort food. You can also make this pie and serve it a light healthy lunch or take to the picnic.
Easy to cook and packed with the goodness of Silverbeet.
Before I was making similar kind of pies using spinach and, just recently, I have discovered Silverbeet and fell in love with its taste.
The plant has several names, including Swiss chard, Roman kale, and strawberry spinach.
Nutrition Facts about Silverbeet
Silverbeet is a powerhouse of nutrition.
It is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
One cup of chopped silverbeet has just 35 calories and provides more than 300% of the daily value for vitamin K.
A one cup serving of 35 grams provides 7 calories. You get 1 gram of protein and 1.4 grams of dietary fiber from this portion.
Silverbeet is a rich source of beta carotene. A serving of 35 grams provides 44 % of the recommended daily value.
Silverbeet is an excellent source of vitamin C. A serving of 35 grams of Swiss chard provides about 20 % of the recommended daily value for vitamin C.
One cup of the vegetable supplies about 4 % of the recommended daily value for vitamin E.
You get 7% of the recommended daily value for magnesium and 6 % for potassium from 35 grams of Swiss chard.
Silverbeet (Swiss Chard) Pie
2 sheets frozen puff pastry, thawed
2 tblspn olive oil
1 bunch silverbeet, washed and chopped
100g cottage cheese
3-4 mushroom cups, thickly sliced
50g cheddar cheese, grated
1 leek, white part finely sliced
3 cloves garlic, chopped
freshly ground black pepper to taste
pinch of chilli flakes
Preheat oven to 160-180°C.
Line your baking tray with baking paper, place one sheet puff pastry and prickle it with the folk.
Saute the onion in oil until soft but not coloured add garlic and mushrooms. Saute for couple of minutes.
Add the wet silverbeet to the onion and mushroom mixture, add salt, pepper and some chilli flakes, cover and steam for four minutes, or until wilted but still green.
Place the silverbeet mixture, no juices, into a big bowl. Add 1 egg eggs, cottage cheese, cheddar cheese and mix well.
Putt the silverbeet and cheeses mixture on the prepared puff pastry, level it and cover with the second sheet of pastry. Seal the edges with a fork and cut several slits to allow steam to escape.
Bake at 180°C for 45-50 minutes, until top is puffed and golden.
You can server it as a nice lunch dish or take to the picnic. Leftovers are also delicious cold.
P.s Wash the silverbeet thoroughly, place it in cold water for all the sand to sink.