Instructions: Preheat oven to 400 degrees. Lightly oil a 9 inch deep-dish pie plate.

Place potatoes and green onions in a colander and sprinkle with 1/2 teaspoon salt. Drain for 5 minutes, gently squeezing out any excess liquid.

Place in a medium bowl and add 1 egg, flour and pepper. Stir until well-blended. Press into prepared pie plate to form a crust. Brush with 1 tablespoon oil. Bake for 30 minutes, or until crust is browned.

Meanwhile, heat remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add red onion and cook for 4 minutes, or until soft. Add garlic and silverbeet or spinach and cook, stirring often, for 3 minutes, or until silverbeet or spinach is wilted. Remove from heat, drain off excess liquid, and cool slightly.

In a large bowl, combine remaining 5 eggs, 1 cup cheese, milk, oregano, remaining 1/4 teaspoon salt and silverbeet mixture. Pour into baked crust. Sprinkle top with bread crumbs and remaining 1/2 cup cheese.

Reduce heat to 350 degrees. Bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Serve slivers of this pie as an alternative to potatoes with meat or fish. Or, for a light supper, serve a larger slice with a salad and warm bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.