We have agreed the beetroot tops are more tasty than spinach so, today, Mrs BYF made a delicious pie out of the leaves and all the stems of the leaves. Even the thicker bits went in to the pan. The reds and greens of the leaves and stems were colourful and the slightly rough texture was very good. It was so good that I had to share the recipe.
This recipe works with sour cream or home made yoghurt, full cream, no light stuff. Greek style bought yogurt may work as well.
2 cups of self raising flour
1 cup butter cut in small cubes
1/2 cup yogurt or sour cream
you can add a tablespoon of sugar if you are making a sweet pie
Whisk the dry ingredients in a bowl, add the butter and work the butter in until the mix resembles fine breadcrumbs. Add the cream or yogurt and mix and knead util the dough comes together. Refrigerate until needed
BEETROOT TOPS FILLING
1 large bunch of tops, well washed and roughly chopped. Use the tasty stems as well but chop the thicker ones finer
2 tablespoons or more of olive oil
pinch of chili
pinch of pepper
1/2 cup ricotta or soft cream cheese
2 table spoons of parmigiano cheese or any cheese you have on hand
Use a lidded pan that can hold all the spinach and add the olive oil and chili. Turn the heat to med high and cook the chili for a few minutes before adding all the tops. Do not add any water, the water clinging to the leaves after washing will be enough. Cover the pan and cook until just softened. Do not over cook. Cool the leaves a bit and mix in all the other ingredients well. Line the pie dish with the pastry keeping some to make the lattice over the top. Fill the pastry case with the filling mix, decorate with strips over the top and bake for about 30 min at 200 degrees.
Do not forget the red wine. ENJOY!