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baked silverbeet slice on wooden board sprinkled with fresh herbs and edible flowers.

Silverbeet Slice

Robyn
This silverbeet slice, flavoured with fresh herbs and feta cheese, is a delicious and easy recipe for silverbeet that can be enjoyed warm or cold and is perfect for lunchboxes and picnics!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, lunchbox
Cuisine Australian, International
Servings 4 people
Calories 216 kcal

Equipment

  • 23 cm x 13 cm (9 inch x 5 inch) loaf tin

Ingredients
  

  • ½ tablespoon olive oil
  • 2 spring onions finely sliced
  • 1 clove garlic crushed
  • 90g (3 oz) silverbeet
  • 3 eggs
  • 30g (2 tablespoons) plain flour
  • 240ml (1 c) milk
  • 40g ( ½ c) cheddar cheese grated
  • 1 tablespoon fresh parsley finely chopped
  • ½ tablespoon fresh mint finely chopped
  • ½ tablespoon fresh dill finely chopped
  • 60g (2 oz) feta cheese
  • pinch salt
  • pinch black pepper

Instructions
 

  • Line a 23 cm x 13 cm (9 inch x 5 inch) loaf tin with baking paper and set aside.
  • Preheat the oven to 160℃ fan / 180℃ / 360℉.
  • Prepare the silverbeet - strip the leaves from the stalks, cutting the stalks into 1-2 cm (½ inch) pieces and roughly chopping the leaves.
  • Bring a small saucepan of water to the boil and add the stalks. Boil for 2 minutes then drain.
  • In a large frying pan, heat the olive oil over a medium heat then add the spring onions and fry for 1-2 minutes, before adding the garlic, silverbeet leaves and drained silverbeet stalks. Fry for 3-4 minutes, stirring occasionally, until the silverbeet has wilted. Take off the heat and leave to cool slightly.
  • In a large bowl, whisk the eggs with the flour and milk and season with salt and black pepper.
  • When the silverbeet is cool enough to handle, squeeze as much liquid out of it as you can, then place on a chopping board and roughly chop.
  • Add the chopped silverbeet to the egg, together with the grated cheese and chopped herbs. Crumble in the feta cheese, season with salt and black pepper, and stir to combine.
  • Pour into the lined tin then place in the preheated oven and bake for 30-35 minutes until golden and firm to the touch.
  • Cool in the tin for a few minutes before cutting into slices and serving warm or cold. It will be easier to slice after being left to cool.
  • Store any leftovers in the fridge.

Notes

    • Silverbeet - or use swiss chard, rainbow chard or rainbow silverbeet, or a mixture of them!
    • Eggs - I use large eggs, which weigh approx 55-60g / 2 oz each.
    • Feta Cheese - I often use a creamy Danish feta to make this slice, but you can use Greek feta cheese if you prefer.
    • Grated cheese - either cheddar cheese or tasty cheese.
    • Spring onions - also known as scallions. I like to use these as they cook quickly and provide a mild onion flavour. If you don't have spring onions you can use use half a small red onion instead.
    • Fresh herbs - fresh mint, fresh dill and fresh parsley. You could use fresh basil or fresh oregano instead, or here are the best parsley substitutes. If you don’t have fresh herbs to hand, then use ½ a teaspoon of dried oregano or your favourite mixed dried herbs.
TIPS
  • Don’t overcook the silverbeet - you want it to be tender but if you overcook it it can become bitter.
  • Squeeze as much water out of the silverbeet as you can - otherwise your slice can be soggy.
  • Cool slightly before cutting - the slice will firm up as it cools.

Nutrition

Calories: 216kcalCarbohydrates: 11gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 154mgSodium: 357mgPotassium: 278mgFiber: 1gSugar: 4gVitamin A: 1993IUVitamin C: 10mgCalcium: 261mgIron: 2mg
Keyword silverbeet recipe, swiss chard recipe

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