Method

• 1.
  Tear silverbeet, kale and spinach leaves from their stalks. Shred leaves and finely chop stalks, and place in separate bowls. Heat a medium non-stick frypan over medium heat. Add half the butter and 1 tbs olive oil. Add leek and cook, stirring occasionally, for 2-3 minutes.
• 2.
  Add stalks, garlic and chilli, if using, and cook for a further 5-6 minutes or until stalks and leeks have softened. Season to taste. Transfer leek mixture to a heatproof bowl. Wipe pan clean and set aside.

• 3.
  Fill a large saucepan three-quarters full of water and place over high heat. Add a pinch of salt flakes and 1 tbs olive oil, and bring to the boil. In batches, add shredded leaves and blanch for 2-3 minutes or until wilted. Drain leaves in a colander and refresh under cold running water until cool enough to handle. Place in a large clean tea towel and wring as much water from the leaves as possible. Loosen leaves, add to leek mixture with herbs and toss to combine. Add the eggs, 1 at a time, mixing well with your hands until combined. Season and stir through chilli sauce, if using.
• 4.
  Place cleaned pan over medium heat. Add remaining 50g butter and 1 tbs oil. Pour torte mixture into pan and use a large metal spoon to compress as much as possible. Cook for 1-2 minutes, then gently push the sides of the torte mixture to the middle of the pan. Spread and compress the mixture evenly as it cooks, making sure it is the same thickness around the whole pan. Cover with a lid or foil and cook, gently shaking pan, for 8-10 minutes or until base and edges of torte are set and the middle is still wobbly. Carefully invert the torte from the pan onto a large heatproof plate or baking tray and quickly slide it back into the pan. Cook for a further 6-8 minutes or until set in the centre. Remove torte from pan and place on a serving plate. Serve at room temperature with natural yoghurt and salad leaves.