Silverbeet (Swiss Chard) - or Spinach - and Ricotta Torte

"This silverbeet - or spinach - and ricotta torte can be served as a side dish to a main meal or eaten on its own for brunch or lunch. It is equally good warm or cold: it depends on your preference. Generally considered to be more robust in flavour than spinach, as a cousin of spinach, silverbeet is one of the foods ranked as highest in its anti-oxidant content. Great news if you love recipes containing spinach and silverbeet! On the other hand, if spinach does not appeal to you, this is most probably not a recipe for you. I love spinach and I love the versatility that this recipe offers: a light at home meal, or part of an at home meal, and a tasty lunch to take to work. Adapted from a recipe in 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies, which focuses on the nutritional value of the ingredients in all the recipes included in the book."
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
6-8

ingredients

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directions

  • Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
  • Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
  • Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
  • When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
  • Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
  • Mash the ricotta with a fork and whisk well.
  • Add the cooled onion and garlic and chopped silverbeet - or spinach.
  • Add the finely chopped tarragon.
  • Add the lightly beaten eggs.
  • Season to taste with salt, pepper and nutmeg.
  • Add the Parmesan and gently fold in all the ingredients.
  • Lightly grease a 9" springform pan with the remaining olive oil.
  • Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
  • Remove the torte from the oven and leave to cool for 10-15 minutes.
  • Release the torte from the springform pan and cut into wedges to serve.
  • Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
  • Chef's Note: Cooking time includes cooling time.

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Reviews

  1. What is a MODERATE oven? I baked at 350. Still was not done in stated time. Added 20 mins. Then it was done. However, though stated to be a healthy recipe, it does have 19.5 gms of fat per serving. It was just OK not worth the work.
     
  2. This recipe is really yummy. I am on Tony Ferguson at the moment and this a really yummy low fat meal that you can eat instead of meat. A few changes that i made were to not include the nutmeg or tarragon and to not cook the onion first. Tasted really good and I will definately be making it again. Thanks
     
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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