Greek Beet And Beet Greens Pie Food

GREEK BEET AND BEET GREENS PIE

Steps:

• Roast beets as directed and allow to cool. Slip off skins and slice in rounds.
• Bring a large pot of water to a boil, salt generously and add beet greens. Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water. Drain and squeeze out excess water, taking greens up by the handful. Chop coarsely.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste. Stir until ingredients are mixed and remove from heat.
• Whisk eggs in a large bowl and crumble in feta. Whisk together, then stir in greens and beets. Add chopped fresh parsley, mint and dill. Season to taste with salt and pepper.
• Preheat oven to 375ºF. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted. Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
• Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim. Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
• Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix. Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges down into the sides of the pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake for 40 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

GREEK GREENS PIE

Steps:

• If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
• Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
• Chop and set aside in a large bowl.
• In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
• Stir in the greens and chopped herbs; season with salt and pepper and toss well.
• Stir in the feta cheese.
• Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
• In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
• Continue to stir until the mixture thickens like polenta.
• Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
• Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
• Bake until the top is browned, about 45 minutes to an hour.
• Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
• NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.

GREEK BEET SALAD

Steps:

• Put greens on plate.
• Add beets.
• Add walnuts.
• Add feta cheese,
• Pour dressing over.

SIMPLE GREEK BEET SALAD

Steps:

• Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
• In a little bowl mix the olive oil, vinegar and garlic.
• Cut the beets in round slices and place on a plate.
• Pour the dressing over the beets and sprinkle with the walnuts.
• *You can also cut in cubes and serve in a deeper bowl.