Pie with fetta, greens and beetroot

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

To make:

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!

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12 Responses to Pie with fetta, greens and beetroot

  1. Cindy says:

    I could eat that right now …

  2. Debra Kolkka says:

    Yum – I love anything with beetroot in it.

  3. What a gorgeous colour! We have beetroots, so I’m grateful for the recipe, thank you!

  4. herby says:

    That looks delicious. Have shared post on my Facebook page because am sure my friends will like to try your recipe

  5. kel says:

    yum yum- we do a version of this every week- whatever needs using or we have too much of. this week its asparagus and broadbeans that will go into the pie shell. i love any kind of tart like this. good pastry really helps! eta or goat curd i use sometimes too. delish. Thanks for the radiccio tip- have heaps of that getting rather large in the garden- will toss some of that in too.

    • Bee says:

      Ooo broadbeans would be yummy. We have our next batch that needs picking now so another pie would work well.

      The radicchio is yummy. We just make sure we don’t use too much or it can end up making the pie a bit bitter

  6. I love pies like this. So many concoctions of lovely greens to pop in.

    • Bee says:

      Yeah the number of greens out there are amazing aren’t they? When I was younger for cooked greens I thought there was silverbeet and spinach – the end. Now I use all sorts of different greens and it’s so much fun and so tasty.

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