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!
Silverbeet – also known as chard, or rainbow chard – has been a staple in my vegetable patch for a while now and I love its versatility. I often use it in place of spinach in the classic Spanish chickpeas and silverbeet, Italian style stuffed pasta shells and Greek filo pie; or make more traditional European recipes like this Italian silverbeet pie. Silverbeet makes a delicious soup, and also works well with Asian flavours like in this Japanese sesame miso silverbeet and with fresh herbs and feta cheese like with this sautéed silverbeet recipe.
This savoury slice can be enjoyed warm or cold, making it perfect for lunchboxes and picnics.
Jump to:
Newsletter
Ingredient notes and substitutions
(For ingredient quantities, please see the recipe card at the end of the post.)
- 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.
How to make silverbeet slice from scratch
(For the full detailed recipe, please see the recipe card at the end of the post.)
- Prepare the silverbeet: Wash the silverbeet / chard then separate the leaves from the stalks. Chop the stalks into 1-2 cm (0.5 inch) pieces, and roughly chop the leaves.
- Place the silverbeet stalks in to a small saucepan of boiling water and cook for 2 minutes, then drain.
- Add the stalks to a frying pan with the leaves, sliced spring onion and garlic, and cook until the silverbeet has wilted. Leave to cool slightly, then squeeze out as much liquid as you can. Roughly chop the silverbeet.
- Mix together the egg batter: In a large jug or bowl whisk together the eggs, milk, flour, grated cheese, and season with salt and black pepper. It’s OK if the batter is a little lumpy.
- Combine the ingredients: Add the silverbeet, fresh herbs and feta and mix to combine. Pour into a tin lined with baking paper.
- Bake: Bake in a preheated oven until set and golden on top.
FAQ
Make sure you squeeze as much water out of the silverbeet as you can, otherwise the slice can become soggy.
Add some cooked bacon or pancetta, or sliced ham; swap the feta for some sun-dried tomatoes or grated halloumi; or swap the herbs for fresh basil or chives.
My recipe 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.
Serving Ideas
With a crisp salad, like this cabbage slaw, rocket salad, or pear and walnut salad. For a more filling meal, serve with a side of crunchy parmentier potatoes. Make into a sandwich with a thick spread of mayonnaise – every since we had this made with Spanish tortilla in the airport we are hooked!
Make ahead/storage
Store the savoury slice in the fridge, covered, for up to 3 days.
Ideas for leftover ingredients
- Leftover feta: Greek salad, beetroot and feta salad or green beans with feta.
- The rest of the bunch of spring onions: courgette quiche or cheese and onion scones.
- Leftover parsley: sprinkle over these Spanish garlic mushrooms, use in garlic bread or make sauce vierge, a fresh and zingy French tomato sauce.
- The rest of the bunch of fresh dill: German cucumber salad, smoked salmon pate, or dill pesto.
- More fresh mint recipes: Hugo cocktail, cucumber soup or coriander chutney.
- Or, if you are wanting to use up all of the above ingredients, make this Persian feta and herb platter!
Why not try…
You may also like these other easy lunchbox recipes:
Silverbeet Slice
Author: Robyn
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.
- 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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!