Baked Ricotta Pie
with Silverbeet & Dukkah Salad
Sometimes ricotta gets a bad rap in the cheese world. Its louder cousins, Parmesan and Fetta, have a tendency to drown this guy out. But pop him in the oven to bake and watch ricotta become the life of the party! You could say it's his natural element.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1 bunch
silverbeet
1 packet
green beans
1 bunch
parsley
1 tub
ricotta
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Sicilian spice blend
Not included in your delivery
2
egg
(Contains Egg;)
2 tsp
olive oil
2 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Finely slice the brown onion. Peel and crush the garlic. Pick the parsley leaves. Destem and roughly chop the silverbeet. Trim and halve the green beans.
Heat a medium frying pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the garlic and Sicilian spice blend and cook for 1 minute, or until fragrant. Add the parsley and silverbeet (use 2 cups for 2 people /4 cups for 4 people and reserve the rest for the salad) and cook for 2 minutes, or until softened. Remove from the heat.
Silverbeet is a dark leafy green vegetable that is similar to spinach but has a stronger, earthier flavour. It has tougher leaves than spinach, meaning it lends itself to cooking well as it doesn’t wilt away as much. It’s highly nutritious and a good source of vitamin A, K and C as well as many minerals
In a large bowl, mix the ricotta and egg until combined. Stir through the cooked silverbeet mixture. Season to taste with a pinch of salt and pepper.
Line a small (for 2 people) or medium (for 4 people) round pie dish with baking paper. Spoon the ricotta mixture into the dish. Sprinkle with the pine nuts and drizzle with 1/2 the olive oil. Bake in the oven for 20 minutes, or until just firm to the touch and set (like a quiche).
While the pie bakes, heat the remaining olive oil in the same medium frying pan over a medium-high heat. Add the green beans and any remaining silverbeet and cook for 2 minutes, or until just tender and wilted. Remove from the heat, pour over the balsamic vinegar and the dukkah and toss to coat. Season to taste with a pinch of salt and pepper.
Divide the baked ricotta pie between plates. Serve the silverbeet and dukkah salad on the side.