You can beat an egg but you can't beat a root.

A root vegetable, that is. Gosh.

Minds out of the gutter please...

I am one of those pain-in-the-arse people who always posts food on instagram, but instead of apologising for it (I'm not sorry I make people hungry a lot more often than they possibly should be), I like to exacerbate the "problem" by posting recipes every now and again. 

Today I made a delicious, healthy silverbeet and sweet potato pie. I looks a little shabby but it tasted ahmazing.

Ingredients:

1-2 sheets PUFF PASTRY (I used gluten-free...hence the dodgy patching job half-way across the pie) (also depends on the size of your dish, so best of luck trying to figure out the logistics. Hah!)

1 bunch SILVERBEET, shredded (include a bit of stalk in there too, just for it's healthy goodness)

1 ONION, finely sliced

2 cloves GARLIC, crushed

1 cup low-fat RICOTTA

0.5 of a SWEET POTATO, sliced thinly

4TBSP PINE NUTS

Fresh ROSEMARY, SAGE, MINT, diced finely (roughly 1tbsp) (you can really use any herbs)

S&P

OLIVE OIL

Method:

Preheat oven to 180 degrees Celsius.

Layer sweet potato around the base of your dish. Place in the oven to begin cooking process.

Meanwhile, sautee onion + garlic + herbs in a little olive oil.

Add silverbeet and sweat down until soft and wilted.

Stir through pinenuts + ricotta.

Season with S&P

-

Remove pie dish from the oven and rest on a heat-proof mat.

Spread silverbeet mixture over the sweet-potato evenly.

Cover with puff pastry and brush the top with a little melted butter or milk.

Bake until pastry is golden...(I'd be lying if I knew how long this bit takes, as I wasn't watching a clock)

Enjoy!

x

E