I’m a big fan of spanokopita and other spinach and feta inspired pies. They are so yummy and moorish. This pie is inspired by those traditions but with a twist…beetroot. The beetroot gives the pie a rich red colour and adds a lovely sweetness to the flavour (not too sweet, just a hint). We really enjoyed it and will definitely be making this variation-on-a-classic again.
Pie with fetta, greens and beetroot
:: your favourite shortcrust pastry
:: 1 tbsp olive oil
:: small knob of butter
:: one onion or equivalent Allium family, chopped (I used a number of small leaks and spring onions from my garden instead of an onion)
:: one large or two medium beetroot, coarsely grated
:: bunch of greens, chopped (I used raddichio, silver beet and beetroot tops)
:: 200 g fetta, finely chopped or crumbled
:: 1 cup of milk
:: 2 eggs
1. Blind bake your pastry in your favourite pie dish for ten minutes and set aside until ready to use.
2. Meanwhile, add oil, butter and onions to pan and saute until soft
3. Add grated beetroot, saute until soft and excess moisture has evaporated
4. Add greens and saute until excess moisture has evaporated
5. Turn off heat and stir fetta through
6. Spread fetta and greens mix evenly (but rustically) on pie base
7. Add eggs to milk and beat lightly with a fork or whisk
8. Pour milk mixture over greens and fetta
9. Bake in 180 °C for 30 minutes or until pie starts to brown and is firm
Perfect for a Meatless Monday or any other day of the week!