Beetroot Tops Pie

2015-02-23 - Beetroot Top Pie 3

 

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.

PIE CRUST

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

salt

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

1 egg

METHOD

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!

 

 

 

3 thoughts on “Beetroot Tops Pie

  1. What an awesome pie. I, too, love beetroot leaves. They give you the heartiness of silverbeet and a bit of beet flavour in the stems and the best bit is that they grow all year round here where my silverbeet and spinach have bolted for the sky. They also give us beetroots… what’s not to love? I grew beetroot predominately for the leaves one year to include in my green smoothies and after harvesting them regularly all summer long, I thought that the roots would be tough and inedible. I was wrong! I got both awesome, easy care greens all year AND tasty tender roots. What a useful vegetable and this pie is a stellar example of just how useful beetroots can be. Thank you for sharing Mrs Backyard Farmers awesome recipe 🙂

    • Thanks for the reply and yes a wonderful plant, but so are most plants if you really want to investigate all the possibilities. I think over the past few years, when people are seemingly becoming more aware of the benefits of consuming healthy home grown foods,the possibilities of the versatile vegetables are more and more exploited and recognised. New Zealand and Australia – fortunately – have not gone through years of food shortages and hunger as many other countries did in the past, including my beloved Italy, which forces the peoples to exploit ingenious new opportunities.

      • I am trying to source as many perennial food plants as I can. I grew 10 purple artichokes this year to dot around the property. I think we all need to be thinking about ways to use all of what we grow if it is possible and Italians are the maestro’s at using everything. From hardship comes invention 🙂

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