Fifteen Kilograms of Imperfect Lemons

In a large pot, sauté 1 onion with 50g butter. Add 1 kg chopped silverbeet and wilt. In a separate bowl mix 500g ricotta, 1/4 teaspoon nutmeg, 2 eggs and 80g finely grated Parmesan. Mix wilted silverbeet with cheese mixture. Line the base of a pie tin with a piece of puff pastry, spoon in the mixture then top with another piece of puff pastry and press down at the edges. Beat one egg with a fork then paint the pie with the beaten egg. Bake for 30 minutes at 180°C.