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Photo of Broccolini, silverbeet and ricotta impossible pie by WW

Broccolini, silverbeet and ricotta impossible pie

Total Time
50 min
20 min
30 min
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.


Oil spray

1 x 3 second spray(s)


1 bunch(es), cut into 4cm lengths


150 g, trimmed leaves


6 medium

Wholemeal self-raising flour

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


  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.


SERVING SUGGESTION: Steamed rocket leaves. TIPS: Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave on High (100%). You will need 1 small bunch silverbeet to obtain 150g trimmed leaves after removing the stalks.