Silverbeet (Swiss Chard ) Pie Aka " Grass Pie"

Ingredients

• 1 prepared pie crust (9 inch or 23 cm pastry shell)
• 1 garlic clove, finely sliced (or crushed)
• 1 leek, sliced and chopped
• 1 tablespoon olive oil
• 1 bunch silver beet
• 4 large eggs, whisked lightly or 5 smaller eggs, whisked lightly
• 1 cup smooth style light ricotta cheese
• 1/2 cup shredded light cheddar cheese or grated light tasty cheese
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 large tomato, sliced into rounds

Directions

1. 1

   Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.

2. 2

   Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.

3. 3

   Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.

4. 4

   When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.

5. 5

   Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.

6. 6

   Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.

7. 7

   Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.