Step 1 Lightly spray a 28cm x 22cm x 5cm baking dish with oil and line with baking paper. Steam, boil or microwave potato until very tender. Roughly mash. Combine with silverbeet and green onions.

Step 2 In separate bowl, mix ricotta with eggs; fold into potato mixture. Add parmesan and nutmeg. Season with ground black pepper.

Step 3 Spoon mixture into the prepared dish and lightly press into shape. Bake for 40 minutes or until slightly risen. Serve warm or at room temperature.