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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact. | 2. Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted. | 3. Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again. | 4. When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside. | 5. Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool. | 6. Mash the ricotta with a fork and whisk well. | 7. Add the cooled onion and garlic and chopped silverbeet - or spinach. | 8. Add the finely chopped tarragon. | 9. Add the lightly beaten eggs. | 10. Season to taste with salt, pepper and nutmeg. | 11. Add the Parmesan and gently fold in all the ingredients. | 12. Lightly grease a 9" springform pan with the remaining olive oil. | 13. Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked. | 14. Remove the torte from the oven and leave to cool for 10-15 minutes. | 15. Release the torte from the springform pan and cut into wedges to serve. | 16. Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta. | 17. Chef's Note: Cooking time includes cooling time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	450			14850.0	2632.5	1485.0	202.5
ricotta cheese	400			172608.0	3015.68	11169.92	12876.16
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5
egg	3		beaten	214.5	1.08	18.84	14.265
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		peeled crushed chopped	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
tarragon	1	sprig	chopped	-	-	-	-
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.