4 cups fresh chopped beet greens and stems (could be kale or chard)
2 medium sized potatoes, steamed and mashed
2 cloves garlic, finely minced
1 medium-sized onion, chopped
2 T. olive oil
2/3 cup feta cheese
1/2 cup parmesan cheese
1/2 tsp. salt and pepper to taste
1/4 tsp. nutmeg
1 tsp. Italian seasoning mix
squirt of worchestershire sauce
2 cups spelt flour + 2 T. to roll out in
1 tsp. salt
2/3 cup unsalted butter, chilled and cut into small cubes
7 T. ice water
1 tsp. vinegar
Set oven to 425.Mix together flour and salt. Cut in chilled butter and then slowly add ice water along with 1/2 beaten egg (approximately) and vinegar. Don't overwork the dough. Roll out and place in pie plate or on baking sheet (for a galette). I put mine into a springform tart pan.
Bake for 10-12 minutes until crust is just starting to set. Take out of oven and let cool.
Adjust the oven down to 375 degrees. Cut up potatoes and place in small pot to boil. You want the potatoes soft enough to mash.Wash and chop beet greens. I separate the stalks from the leaves and chop the stalks separately.
In a large pan, start by sauteeing the onion and garlic in olive oil for about 5 minutes until the onion is soft and translucent. Season with salt and pepper and 1 tsp. italian seasoning. Add the beet green stems and continue to cook for another 2 minutes. Remove from the pan and place in a big bowl.
Next add a small amount of water to pan (maybe 1/4 - 1/2 cup) and steam the partially thawed spinach for about 2 minutes and then add the chopped beet greens and continue cooking for another 2 minutes or so. They will reduce by at least half or more. Remove from pan and place in a colander in the sink so that the excess water will drain off. When the mixture is cool enough, start pressing any excess water off. You want it as dry as possible.
Meanwhile the potatoes should be cooked; drain them and just take a potato masher and give a quick mash. Add mashed potatoes, squeezed beet greens and spinach to bowl that already contains the onions, garlic, beet stems. Add feta cheese crumbled in medium sized chunks, dash of worchestersire sauce, nutmeg and stir together. Season to taste - it may need a bit more salt and a sprinkle of pepper (1/4 tsp). Finally add the beaten eggs to mixture and stir.
Place entire mixture in cooked pie shell and place in the 375 oven for 30 minutes. Take out of oven and sprinkle half cup of parmesan cheese on top and then return to oven for another 15 minutes or until pie is set and hot throughout. Serve with a salad for a meat-free dinner. I also served roasted beets, zucchini and onions on the side.