Beet green and feta pie
This is a savory, flaky pastry pie inspired by the classic Greek spanakopita, but it uses earthy beet greens instead of spinach. The filling typically consists of sautéed beet greens, crumbled feta cheese, onions, herbs like dill or parsley, and eggs, all wrapped in layers of buttered or oiled phyllo dough. It's a delicious way to use the entire beet plant, turning the leafy tops into a flavorful main or side dish.
🍽️ Nutrition at a glance
This dish is generally high in fat and moderate in carbohydrates, with a good amount of protein from the feta cheese and eggs. Key nutrients include vitamins A, C, and K from the beet greens, calcium from the cheese, and iron. A typical serving (about 1/8 of a 9x13 inch pie) provides roughly 250-350 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 12 g |
| Carbs | 22 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 580 mg |
| Potassium | 350 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin K | 150 mcg |
| Vitamin C | 15 mg |
| Calcium | 200 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Folate | 100 mcg |
Per 1 piece (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a wonderful example of 'root-to-leaf' eating, a sustainable practice that honors the entire vegetable. Nutritionally, beet greens are a powerhouse, often containing more nutrients than the beet root itself, making this pie a surprisingly nutrient-dense comfort food.
