Spinach and ricotta pie

Recipe's preparation

Using your Varoma, rinse 10 large silverbeet leaves (stalks removed).
Chop silverbeet roughly into 2cm strips, and place back into Varoma dish.
Place 500g of water in Thermomix bowl and steam silverbeet 15 minutes/Varoma/Speed 2.
Meanwhile, chop 4 rashers of bacon and 1 red onion and fry off in a pan in some olive oil until browned.
Set silverbeet aside to drain, and bacon and onion aside to cool.
Once cooled, place 2 small eggs (or one large) into a clean and dry Thermomix bowl with 2 tsp of vegetable stock paste and 800g ricotta, and some cracked pepper and mix, 10 seconds/Speed 3 or until combined.
In a large bowl, gently mix silverbeet, bacon, onion and cheese mixture until combined. 8. Clean and dry mixing bowl. 9. Add 80g butter to Thermomix bowl and melt 3 minutes/60 degrees/Speed 2.
Remove filo pastry from packaging and cover with a damp teatowel. Working with one layer of pastry at a time, brush each layer with melted butter and lay into a 23cm springform pan, gently easing the pastry into the pan. Build up as many layers as you like (about 8-10 is ideal).
Fill springform pan with silverbeet and ricotta mix and gently press down.
Brush 3 or 4 more layers of filo with butter and place them (in a scrunched-up, messy fashion) on top of the mix. Then, fold up the outer edges of the other pastry and gently press down to seal.
Place pie into a 180 degree oven (on a baking tray to catch butter drips) for about 30-40 minutes, or until golden brown.
Take care when removing from oven, as there will be excess butter.
Allow to cool slightly before removing springform. Serve warm, or at room temperature, with salad.