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How to make Silverbeet, ricotta and feta pie

Yield = 4
Prep time: 0:10
Cook time: 1:00
Total time: 1:10

Ingredients

2 bunches (1kg) silverbeet, leaves removed, washed
6 green onions, thinly sliced
200g fresh ricotta cheese, crumbled
150g feta, crumbled
2 teaspoons finely grated lemon rind
2 eggs, lightly beaten
1 1/2 cups grated tasty cheese
4 flour tortillas

Method

Step 1 Preheat oven to 200ºC/180ºC fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. Place on a large baking tray.
Step 2 Remove and discard stems from silverbeet. Roughly chop leaves. Heat a saucepan over high heat. Cook silverbeet, in batches, stirring, for 2 minutes or until wilted. Transfer to a colander over a large bowl. Using the back of a large spoon, press silverbeet to drain excess liquid. Cool for 5 minutes.
Step 3 Combine onion, ricotta, feta, lemon rind, eggs and 1 cup tasty cheese in a large bowl. Add silverbeet. Season with salt and pepper. Stir to combine.
Step 4 Place 1 tortilla in base of prepared pan. Spread one-third silverbeet mixture over tortilla. Repeat layers twice with remaining tortillas and silverbeet mixture, finishing with 1 tortilla. Sprinkle with remaining tasty cheese. Bake for 15 minutes or until cheese is melted. Cover with foil. Bake, covered, for 40 minutes or until pie is firm to touch. Remove foil. Bake, uncovered, for 5 minutes or until golden. Stand in pan for 5 minutes. Remove from pan. Cut into wedges. Serve.