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Cheese and Silverbeet Pie



6 portion(s)

Pie Filling

  • 1 bunch silverbeet, (large bunch)
  • 1 onion
  • 40 g Butter
  • 200 g fetta cheese, crumbled, can substitue with cottage cheese or ricotta
  • 100 g tasty cheese in chunks
  • 5 eggs
  • 1/4 tsp freshly grated nutmeg
  • freshly ground salt and pepper
  • 1 1/2 quantity shortcrust pasty from everyday cookbook
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Pie Filling
  1. Remove stems of silverbeet and wash. Place into varoma dish. Fill bowl with water and steam, varoma spd1 until half the silverbeet is lightly wilted and set aside to cool. Pour out water from bowl. can be used for something else like stock or a sauce.

    Pre-heat oven to 190 C.


  2. Place onion into bowl. chop 2 seconds, speed 7. Add butter and saute 2 1/2mins/ 100 C/ Spd 1. Set aside to cool.

    Either allow bowl to cool or rinse with cold water.

  3. Add cheese and grate spd 8 for 4 seconds. Squeeze the liquid out of the silverbeet in handfuls and add to bowl with remaining ingredients, including cooled onions. Mix on spd 6 for 5 seconds.

  4. Grease Pie dish. Take pastry out of fridge and cut a third off for the top of pie. Roll out 2/3rds of the pastry big enough to cover entire pie dish and overlap the edges. Add the pie filling. (insert a pie funnel if you have one) Roll out the remaining dough big enough to just cover the top of the pie dish. Brush the top edges of the pie with water and place pastry on top, pushing down over pie funnel if using. press around the edges with a fork to seal the 2 pieces. Trim edges and fork the top to help release steam.


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Brush the top of the pie with milk for a better finish.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • fantastic recipe! i added

    Submitted by mrs Maz on 3. October 2015 - 10:54.

    fantastic recipe! i added some bacon for some extra flavour and blind baked my pastry for about 10-12 mins.

    i used recotta cheese instead of feta and it was fine.

    this dish was so easy to cook and the flavour was awesome.

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  • :)    delicious pie.  we

    Submitted by narelle75 on 6. August 2013 - 18:17.

    tmrc_emoticons.)  tmrc_emoticons.D Cooking 1  delicious pie.  we loved itCooking 1Cooking 7 I added tmx stock with the onion step and cooked mine for 60 mins @190 as was worried about pastry not being cooked on bottom, might blind bake next time.  thanks for posting.

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  • Made this for my family last

    Submitted by Michelle Elliott on 24. July 2013 - 13:57.

    Made this for my family last night.  It was the first time I had ever made the short-crust pastry but certainly won't be the last!  There was a fight over who would take the remaining piece to school today!!  I added a clove of garlic with the onions and went easy on the nutmeg.

    Thanks for a great way of using silverbeet, I will definitely be making this again. tmrc_emoticons.)

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  • Yum! Loved this recipe,

    Submitted by Donna Bathy on 24. January 2013 - 22:27.

    Yum! Loved this recipe, thanks!!! tmrc_emoticons.)

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  • I made this a few nights ago

    Submitted by Catherine_Mum on 24. January 2013 - 10:14.

    I made this a few nights ago and it was just super yummy - the whole family ate it up.  I put it in my pyrex dish with a sheet of pastry on top and it was great - should have made the effort to make pastry but it was a hot day.

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  • Hi Julia, I have never

    Submitted by Clarestods on 18. January 2013 - 15:58.

    Hi Julia, I have never baked blind with this recipe. Because it is cooked for 45minutes it doesn't seem to need it. You can also use filo pastry with this filling and it's lovely, but more time consuming and fidly.

    Thank you for the comments.


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  • Well,I decided to make large

    Submitted by Julia Pratt on 12. January 2013 - 18:53.

    Well,I decided to make large muffin sized pies with no lid.  I did blind bake the cases for ten minutes, and then I topped them with a sprinkle of parmesan.  They were delicious.  I baked them at 190 for about 20 minutes.   I did 2 extra with puff pastry for myself because my family don't like chilli, but sadly for me they found them delicious also,so I got very little. I will definitely make them again.  Thank you for sharing that lovely filling.  

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  • I'm half way through making

    Submitted by Julia Pratt on 12. January 2013 - 14:45.

    I'm half way through making this dish and wonder if I should blind bake the pastry before filling.  And i'm not quite sure how long to bake it.






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