Spring Greens Pie

5 Reviews
ADD YOUR REVIEW
Beau Gustafson
Yield
4 servings (serving size: 1 wedge)
By Cynthia Nicholson
May 2006
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 250
  • Caloriesfromfat 26%
  • Fat 7.3g
  • Satfat 3.6g
  • Monofat 2.6g
  • Polyfat 0.6g
  • Protein 13.4g
  • Carbohydrate 32.9g
  • Fiber 5.5g
  • Cholesterol 18mg
  • Iron 5.5mg
  • Sodium 739mg
  • Calcium 365mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

Combine onion mixture, spinach mixture, and cheeses in a large bowl. Stir in parsley, dill, salt, fennel seeds, and pepper.

Step 4

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.

Step 5

Bake at 375° for 40 minutes or until golden. Cool 15 minutes on a wire rack; cut into wedges.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

StephanieLark's Review

cindyzimmerman
August 23, 2013
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!

oldruth's Review

CarlsbadKim
April 28, 2012
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.

cindyzimmerman's Review

oldruth
May 08, 2011
N/A

CarlsbadKim's Review

StephanieLark
June 08, 2010
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.

FoodieSandi's Review

FoodieSandi
March 22, 2009
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.