Swede and silverbeet pie

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Swede and silverbeet pie
  • 500 gram silverbeet leaves, chopped
  • 1 large swede, peeled, thinly sliced
  • 2 tablespoon extra virgin olive oil
  • 4 clove large garlic, thinly sliced
Cheese sauce
  • 30 gram unsalted butter
  • 1 1/2 tablespoon plain flour
  • 1 1/4 cup (310ml) milk
  • 3/4 cup (60g) grated parmesan
  • 1/2 cup (60g) grated swiss cheese


Swede and silverbeet pie
  • 1
    Preheat oven to 200°C. Grease a 6-cup ovenproof dish.
  • 2
    Cook silverbeet in boiling, salted water for 3 minutes, until just wilted. Drain well, removing excess moisture.
  • 3
    To make cheese sauce, melt butter in a saucepan on medium heat. Stir in flour and cook for 2 minutes. Remove from heat and stir in milk and cheeses. Return to heat and stir on low until sauce is smooth and thick. Season to taste. Stir in silverbeet. Pour into prepared dish.
  • 4
    Meanwhile, cook swede in boiling, salted water for 4-5 minutes, until just tender. Drain. Heat olive oil and garlic in a frying pan on medium, until fragrant. Remove from heat. Add swede, gently tossing. Arrange over silverbeet and bake for 20 minutes, until golden. Serve.

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