Broccolini, silverbeet and ricotta impossible pie
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Impossible pie is ironically named because it's impossibly easy to make! This frittata-like dish is filled with broccolini, ricotta, semi-dried tomatoes and fresh parsley.
Ingredients
Oil spray
1 x 3 second spray(s)
Broccolini
1 bunch(es), cut into 4cm lengths
Silverbeet
150 g, trimmed leaves
Egg(s)
6 medium
Wholemeal self-raising flour
⅓ cup(s), (50g)
Reduced-fat milk
1 cup(s), (250ml)
Reduced-fat ricotta cheese
½ cup(s), (120g)
Green shallot(s)
4 individual, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Semi dried tomatoes, not in oil
½ cup(s), (30g)
Reduced fat feta cheese
40 g, crumbled
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 16cm x 26cm baking dish with oil. Line base and 2 long sides with baking paper.
2
Steam broccolini for 2 minutes or until just tender, adding silverbeet for the last minute of cooking. Drain. Refresh under cold water and drain. Squeeze excess water from silverbeet and coarsely chop.
3
Whisk eggs, flour, milk and ricotta in a large bowl until smooth. Scatter broccolini, silverbeet, shallots, parsley and tomatoes over base of prepared dish. Carefully pour over egg mixture and sprinkle with feta. Bake for 25–30 minutes or until golden, puffed and set. Cut into slices to serve.
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