Although this was easy to make and looks beautiful, I didn't like it much. Along with beets and arugula, my CSA delivered mustard greens, so I used those instead of spinach. I'll eat it, but I'm not really looking forward to it.
Spring Greens Pie
FoodieSandi Posted: 03/22/09
CarlsbadKim Posted: 06/08/10
I doubled the green onions, left out the shallots, used feta instead of other cheeses. Also just used spinach and beet greens. Had a tangy flavor. Brushed the top w/ milk and olive oil mixture to keep it from drying out. Loved it. Carnivore husband and picky vegetarian daughter had to admit it was pretty good.
oldruth Posted: 04/28/12
I made a lot of changes because of previous reviews and the availability of some of the ingredients. I used one leek instead of the shallots, 1 1/2c. green onions, subbed feta for the ricotta, doubled the fennel seeds, used 1 Tbls. dried dill instead of fresh, added a tsp. of oregano and a pinch of cayenne, forgot the parsley and didn't miss it, left out the arugula, and used half beet greens and half spinach. Oh, and I added 2/3 c. raisins, which I think gave it a sweet counterpoint to the slightly bitter/tannic greens. We had it with roasted sweet potatoes & onions, and watermelon chunks. We loved it and I will definitely make it again with my changes. Next time, I will prep the greens the day before or the afternoon before I make the pie--it took 45 min. to de-vein all of that and then cook it. It reheats well in a moderate oven for 10-15 min.
StephanieLark Posted: 08/23/13
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!