We love roasted golden beets and I'm always looking for good go-to recipes to use the nutritious and tasty beet greens that are left over. This recipe tasted wonderful when it was all said & done, but it was quite labor intensive. I am quite efficient in the kitchen and not afraid of a labor-intensive dish as long as the outcome is worth it - the jury is still out on this one. I do love the cooking-spray method w/ phyllo dough, and man I had forgotten how much of a PAIN the phyllo can be!!! I did make 4 individual "pies" in 12oz ramekins so everyone had their own "piece" (and I feel like you each get more crispy "crust" goodness this way). I also took another reviewer's suggestion and brushed the phyllo tops with milk so they wouldn't burn. I added a bit of red pepper flakes when cooking the greens. Served roasted golden beets (leftover from using the greens in this dish) along with watermelon, fennel & feta over arugula with an orange-juice vinaigrette. Yum!
Spring Greens Pie
Even though we call for specific greens here, your options include a variety of dark green, leafy vegetables. You will need to purchase several bunches of beets. After trimming the greens for this recipe, roast the beets for later or serve them as a side dish with the meal.
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- Calories: 250
- Calories from fat: 26%
- Fat: 7.3g
- Saturated fat: 3.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.6g
- Protein: 13.4g
- Carbohydrate: 32.9g
- Fiber: 5.5g
- Cholesterol: 18mg
- Iron: 5.5mg
- Sodium: 739mg
- Calcium: 365mg
- Cooking spray
- 1 cup thinly sliced green onions
- 1/2 cup sliced shallots (about 5)
- 10 cup bagged prewashed baby spinach (about 3 [6-ounce] packages)
- 5 cups trimmed arugula (about 9 ounces)
- 4 cups chopped beet greens (about 4 ounces)
- 1/2 cup part-skim ricotta cheese
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 8 sheets frozen phyllo dough, thawed
- Preheat oven to 375°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and shallots; cook 4 minutes or until golden. Remove onion mixture from pan; set aside. Add spinach to pan; cook 6 minutes or until wilted, stirring occasionally. Place spinach in a colander. Add arugula and beet greens to pan; cook 3 minutes or until wilted. Place arugula mixture on top of spinach in colander; drain, pressing until barely moist.
- Combine onion mixture, spinach mixture, and cheeses in a large bowl. Stir in parsley, dill, salt, fennel seeds, and pepper.
- Place one sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place sheet in a 10-inch deep-dish pie plate coated with cooking spray, gently pressing into bottom and up sides of pan, letting ends of phyllo overlap the top of pan. Repeat procedure with remaining phyllo sheets, placing in a crisscross pattern. Spoon spinach mixture evenly over phyllo. Fold overlapping ends of phyllo toward center of pan. Coat ends with cooking spray, and gently press to hold shape.
- Bake at 375° for 40 minutes or until golden. Cool 15 minutes on a wire rack; cut into wedges.
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