This low carb silverbeet and ricotta pie is a spin on “pastel de acelga” (a.k.a. “torta Pascualina” in Argentina and Uruguay). It’s great for brunch or any other time of the day.
In Perú, “pastel de acelga” is commonly found in bakeries and cafes, from the humblest to the fanciest. The filling commonly features bread, milk and Parmesan cheese. I prefer to use ricotta for better texture and flavour.
I used an almond meal crust to make it both low-carb and gluten-free but you can use your favourite savoury pie crust recipe or pre-made pie crust.
Low carb silverbeet and ricotta pie
- 4 cups blanched almond flour
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 large eggs
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 bunch silverbeet, chopped
- 1/2 tsp salt
- freshly ground black pepper
- 1/4 tsp nutmeg
- 1 cup ricotta
- 1/4 cup grated Parmesan or Pecorino cheese, grated
- 1 large egg, whisked
- 2 boiled eggs, halved or quartered (depending on number of portions you are making)
- Preheat oven to 180°C (160°C fan-forced).
- Heat olive oil in a pan at low-medium heat. Add onion and cook until translucent.
- Add silverbeet and cook, stirring often, until wilted. Season with salt, pepper and nutmeg.
- Turn off heat. Let cool down slightly, then mix in ricotta, Parmesan/Pecorino and whisked egg.
- Mix crust ingredients in a food processor until well mixed. Divide dough in 2 portions, one larger to line the bottom of your pan.
- Place larger piece of dough between 2 sheets of cling wrap. Roll with a rolling pin or bottle.
- Grease a pie or baking dish with olive oil, spreading it with a pastry brush or your fingers. Place crust on dish.
- Pour filling on crust. Distribute boiled egg pieces evenly.
- Roll out the rest of the dough as indicated above. Place on top of filling and pinch the periphery to seal the edges.
- Bake for 30-40 minutes, until the top crust is golden brown.
- Slice and enjoy!