Delight in our gluten-free Silverbeet Pie, a delicious combination of fresh greens and savory flavors, perfect for any meal.
Deliciously Wholesome and Easy to Make!
Silverbeet, also known as Swiss chard, is a versatile leafy green that can be enjoyed in various dishes. One delightful way to prepare silverbeet is by incorporating it into a gluten-free pie crust, creating a savory filling that is both nutritious and satisfying. This method of preparation has been cherished by many for generations, offering a delicious way to enjoy this vibrant vegetable.
To make this dish, you start by preparing a gluten-free pie crust, which serves as the perfect base for the silverbeet filling. Once the crust is ready, the silverbeet is cooked and seasoned before being placed into the crust and baked. The result is a warm, comforting meal that highlights the unique flavor of silverbeet while providing a wholesome option for those with gluten sensitivities.
Delightfully Wholesome: A Gluten-Free Journey Through Savory Silverbeet Bliss!
Silver be pie for dinner tonight so I’ve got the pie base um that I made so I won’t do the pie base recipe here I’ve got another video for that but then I’ve got a lot of silver bead and this actually comes from my parents house when my mom grows it so that’s really cool um I never actually measure how much I do it like I always kind of just.
Put in whatever they give me but I’ll measure it this time just so that I can actually have a bit of an idea of how much silver bead I am using so I’ve got 272 g of silver bead and I’m going to um cut off the thickest part of the stalk as well as wash it and then um.
Chop it up a little bit because it is from my parents house it is actually kind of dirty so it can be a little bit but um it’ll be very yummy so I kind of cut it at a diagonal to get as much of the bit as possible which means it ends up with like bit of a hole there um which is what I want so I’m just going.
To do that with the rest of them this is the only way I eat Sil beat like it’s the only recipe I have with Sil beat I think and why would I make something else when it is actually really yummy and my mom used to make it when I was growing up as well and I always used to eat it it’s so good so yeah really recommend it for all ages as.
Well I know sometimes the leafy greens aren’t the most tempting but it’s yeah it’s really yummy Okay so cut out the stalky Beats so now I’m just going to cut it so I’ve got my bunch here they kind of lengthways like that and I’m just going to cut it a bit um the other way it’s.
Really not the biggest deal on how we cut it all the size because it all just Cooks anyway so now I’ve done that I’m going to give it a really good wash and I could use my salad spinner but I actually don’t want to because I want it to keep some of that water um for later because I’m going to like steam.
It so I’m going to remove most of the water from the silver be but keep some of it and then just put it in a SAU spon just going to add a tiny bit more water to this and then I’m going to put it onto the stove and the silverbeet will start to like Wilt and.
cook so while that’s cooking in a bowl I’m going to put four eggs I’m going to add a teaspoon of salt and whisk it all together with a fork and one cup of grated cheese or shredded cheese into the egg mixture.
got to preheat the oven to 180° can use some tongs to kind of flip it a little bit if it’s not cooking so the silver bead is almost ready you can see it’s starting to steam a lot more more and it’s decreased in volume fit as well you can also smell it um so I’m just going to give it a little.
Bit longer make sure it’s not sticking depending on how much water you put in it so once it’s done in a minute I’m going to strain it I’m just using a normal um strainer and then put it into our egg and cheese mixture and stir it quickly before putting it straight into the pie base and into the oven it’ll take about 20 to 30 minutes to cook um.
Kind of depending on the oven and it’ll start to go Brown at the top and it’ll also kind of like solidify so that as the egg is cooking so it won’t be running so I’m going to do that now so that’s a lot less in size and volume.
So adding my spinach to the egg and cheese and mixing it and now I’m going to add it to the pie base and into the oven the pie is ready for getting it out of the oven hi he.
Hi so yum so you can see it’s a little bit or maybe not but you can see it’s a little bit toasty um on the top and it is all nice and cooked so delicious I’m going to take it out of the tin and then it is ready to eat yum yum
