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Low carb silverbeet and ricotta pie
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Low carb silverbeet and ricotta pie

This low carb silverbeet and ricotta pie is a spin on “pastel de acelga”. It’s great for brunch or any other time of the day.
Course Breakfast, Brunch
Cuisine Italian, Modern Australian
Keyword cheese, eggs, gluten free, grain free, keto, low carb, Parmesan, pie, ricotta, spinach, vegetarian
Servings 2 -4

Ingredients

Crust

  • 4 cups blanched almond flour
  • 1/2 tsp salt
  • 4 tbsp butter
  • 2 large eggs

Filling

  • 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)

Instructions

  • 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!