Silver Beet Ricotta and Feta Pie

I'm on the look out for healthy vegetarian recipes that I think I may like and I think this may be one from Super Food Ideas.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 200C (180C fan forced).
2. 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.
3. Remove and discard stems from the the silver beet (kale) and roughly chop the leaves.
4. 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.
5. 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.
6. 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.
7. 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.