Silverbeet cheese pie
30 min
for 6 people
Ingredients
| 50 g | Butter |
| 3 cups | Brown rice, cooked |
| 3 cloves | Crushed garlic |
| 1 | Large onion |
| 1 bunch | Silverbeet, washed and chopped roughly (Main) |
| 1 Tbsp | Worcestershire sauce |
| 3 | Eggs |
| 1 Tbsp | Sweet chilli sauce |
| 250 g | Cottage cheese |
| 2 Tbsp | Parsley |
| ¼ cup | Parmesan cheese, grated (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 2 | Tomatoes, sliced (optional) |
| 75 g | Cheese, grated |
| 8 | Vine ripened tomatoes |
| 2 Tbsp | Olive oil |
Directions
- Set oven to 170C.
- Melt butter. Add onion and garlic and cook until soft and transparent.
- Add silverbeet and cook for 2 to 3 minutes.
- Add the worcestershire sauce and sweet chilli. Stir then remove from heat.
- Mix cottage cheese, eggs, parsley and parmesan.
- Then add silverbeet, rice, and salt and pepper to taste. Place in a greased ovenproof dish.
- Arrange the tomatoes on top if using and sprinkle grated cheese over and a few grinds of pepper.
- Bake for 30 minutes until golden.
- Place vine tomatoes on a small tray, drizzle with olive oil and place in oven for 10 minutes.
- Serve with roasted tomatoes and your favourite chutney or chilli jam.