Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Entree, Side dish

INGREDIENTS

1-2 bunches silverbeet (20 stems)
8-10 waxy potatoes (desiree or similar), washed
1 kg ricotta
250g cream cheese, at room temperature and soft
¼ cup grated Parmesan cheese
4 eggs
¼ cup toasted almonds
2 tablespoons parsley, chopped
2 tablespoons lemon thyme, chopped
1 teaspoon salt

METHOD

Preheat oven to 180C.

Remove the green from the stems and blanch in boiling water for 1 minute. Drain and squeeze out any excess water then roughly chop.

Slice the potatoes into 2 cm thick slices and cook in boiling water for 3-5 minutes — drain and keep to one side.

Put all the remaining ingredients into a food processor bowl and combine well.

Grease or spray a large baking dish (ceramic or otherwise) with oil, and put in a layer of potatoes, top with half the silverbeet and add half the cheese mixture.

Repeat until you end up with a cheese mixture layer on top and then bake until golden brown — around 60 minutes. Serve as is or as an accompaniment to grilled meats.