Silver beet torta with raisins, parmesan and pine nuts

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  • 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


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

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