Go Back
Print

Roasted Beet Tart with Phyllo

This is my version of a beet tart. 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.
Course Main or Side Dish
Cuisine California Greek
Keyword beets, phyllo, tart
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1/2 lb. phyllo dough, defrosted
  • 1/4 cup melted butter
  • 2-3 beets, roasted
  • 3-4 cups of beet greens, washed and roughly chopped
  • 1 bunch of green onions, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Filing

  • 1/2 cup whole fat ricotta
  • 1/4 pound Greek feta cheese, crumbled
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 teaspoons extra virgin olive oil

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Wash and wrap each beet in foil. Place on a sheet tray and roast for 45 minutes.
  3. When beets are done and slightly cool unwrap and peel.
  4. Cut into 1/2-inch thick slices. Reduce the oven to 350 degrees.
  5. Butter the bottom of a 9x12 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.

  6. In a deep pan saute beet greens and onions in 2 tablespoons of olive oil. Add salt and pepper.

  7. Cook until the greens and onions are softened about 8 minutes. (if needed add a little water to the pan to cook greens) While greens cool, make the filling.

  8. In a small bowl combine the cheeses. Spread the cheese on the top of the phyllo dough.

  9. Add the greens and onions to the top of the cheese layer.
  10. Add the sliced beets and sprinkle with dill, salt, pepper, and olive oil.
  11. Place in the oven and bake for 45 minutes.

  12. Cool for 10 minutes. Carefully remove from a pan and cut into serving pieces.