Silver beet torta with raisins, parmesan and pine nuts

Ingredients

• 1.4 kg silver beet
• 6 tablespoons seedless raisins
• extra virgin olive oil
• 1 medium onion, finely chopped
• 115g parmesan cheese, freshly grated
• 4 tablespoons pine nuts, lightly toasted
• 100g lightly toasted breadcrumbs
• 3 eggs, lightly beaten
• salt and freshly ground black pepper

Method

Wash silver beet well and chop off the toughest stalks. In a large saucepan bring a little salted water to the boil, add the silver beet and cook until tender. Drain and cool.
Meanwhile place the raisins in a bowl and cover with water, leave to soak.
Heat a little olive oil in a large frypan and cook the onion until tender.
Squeeze any excess moisture from the silver beet, finely chop and add to the onion, cook over a medium