200gramscold unsalted butterchopped into small cubes
40ml(2 Tablspoons) caster sugar
Zest of 1 lemon
30ml(1 ½ Tablspoons) iced water
Make pastry by processing flour and butter until the mixture resembles coarse crumbs. Add the sugar, zest, eggs and the water. Mix until combined and turn out on to a lightly floured surface. Knead until pastry is smooth and then wrap in plastic. Place in fridge while you prepare the rest of the pie.
Prepare silverbeet by removing the white steams, you only want the green leaves, wash and drain the leaves. Fill a large pot with water and bring to the boil. Place silverbeet in the pot and simmer until the leaves have wilted (about 5 minutes). Drain in a colander and leave to cool.
While the silverbeet is cooling combine ricotta, eggs and nutmeg in a large bowl.
Once the silverbeet has cooled enough to handle, squeeze all the moisture out with your hands. Finely chop and add to the ricotta mixture along with the prosciutto, cheeses and parsley.
Make up the egg wash by beating the egg yolk with 2t of water, set aside.
Preheat oven to 200C. Remove pastry from the fridge and remove ? and set aside. Roll out the larger piece of pastry dough to approximately 35cm round or big enough to cover the base and sides of your springform pan. Ease the pastry in without stretching it, pressing it into the bottom and sides. Fill with the ricotta mixture making sure to smooth it down evenly. Brush the the rim of the pastry with some of the egg wash.
Roll out the remaining pastry large enough to cover the top of your pie. Place over the filling, trim edges and then crimp the edges together to seal. Brush pastry with remaining egg wash. Make a few slits in the top of the pie to release steam when cooking.
Place pie in the oven to bake in the for 15 minutes. Reduce the oven heat to 180C and bake fora further 35 minutes or until brown. Cool for at least 15 minutes before slicing.
Serve pie warm or at room temperature with a green salad and lemon wedges.
You will need a 24cm springform pan for this recipe.