Sliverbeet and blue cheese pie

  • 5 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


Silverbeet and blue cheese pie
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1/2 bunch (500g) silverbeet, stalks trimmed and finely chopped
  • 6 eggs
  • 100 gram blue cheese, crumbled
  • 1/4 cup (35g) self-raising flour
  • 1 teaspoon ground nutmeg
  • 1 lemon, finely grated rind of
  • 737 gram jar of tomato pasta sauce
  • salad, to serve


Silverbeet and blue cheese pie
  • 1
    Preheat oven to 160°C. Lightly grease a 23cm pie plate.
  • 2
    Heat oil in a large frying pan on medium. Saute onion for 1 minute. Stir in silverbeet. Cook, covered, for 3-4 minutes, until wilted. Drain excess liquid.
  • 3
    In a bowl, whisk together eggs, blue cheese, flour, nutmeg and lemon rind. Stir in silverbeet and onion. Season to taste. Pour mixture into prepared pie plate. Bake for 15-20 minutes, until set.
  • 4
    Meanwhile, warm pasta sauce in a saucepan on medium. Serve pie with sauce and salad.

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