Courtesy of Mary Popoulias-Platis
Keep defrosted phyllo dough in the refrigerator so you can quickly cook this up for a quick lunch or for dinner. Purchased pre-cooked beets can be substituted. Serve alongside a soup or salad.
Roasted Beef Tart with Phyllo
Keep defrosted phyllo dough in the refrigerator so you can quickly cook this up for a quick lunch or for dinner.
½ lb. phyllo dough, defrosted¼ cup melted butter2-3 beets, roasted3-4 cups of beet greens, washed and roughly chopped1 bunch of green onions, chopped2 tablespoons olive oil½ teaspoon salt¼ teaspoon pepper– Filing –½ cup whole ricotta¼ lb/ feta cheese, crumbled½ teaspoon dried dill½ teaspoon salt¼ teaspoon pepper2-3 teaspoons extra virgin olive oil
- Pre-heat oven to 375 degrees.
- Wash and wrap each beet in foil. Place on a sheet tray and roast for 45 minutes.
- When beets are done and slightly cool unwrap and peel.
- Cut into ½-inch thick slices. Reduce the oven to 350 degrees.
- Butter the bottom of a 9×12 pan and layer the phyllo one sheet at a time, buttering after each later. Set aside. You may need to cut the phyllo sheet dough to fit your pan.
- In a deep pan saute beet greens and onions in 2 tablespoons of olive oil.
- Add salt and pepper.
- Cook until the greens and onions are softened about 8 minutes.Cool.
- (if needed add a little water to the pan to cook greens)
- While greens cool, make the filling.
- In a small bowl combine the cheeses.
- Spread the cheese on the top of the phyllo dough.
- Add the greens and onions to the top of the cheese layer.
- Add the sliced beets and sprinkle with dill, salt, pepper, and olive oil.
- Place in the oven and bake for 45 minutes.
- Cool for 10 minutes. Carefully remove from a pan and cut into serving pieces.