Silverbeet (Swiss Chard) - or Spinach - and Ricotta Torte Recipe #117454
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.
1½ hours | 20 min prep
SERVES 6 -8
- 450 g silver beet, after the stalks have been removed or spinach or baby spinach leaves
- 400 g ricotta cheese
- 6 tablespoons parmesan cheese, grated
- 3 eggs, lightly beaten
- 1 large onion, finely chopped
- 2 garlic cloves, peeled, crushed and finely chopped
- 3 tablespoons olive oil
- 1 sprig fresh tarragon, finely chopped
- 1/8 teaspoon nutmeg
- salt & freshly ground black pepper
- 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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5 stars