Lately my meal planning is all over the place. One week I have each meal meticulously planned, down to the last ingredient, and then the next week I am haphazardly planning meals in my mind as I wander through the produce section of the grocery store.
As much as I hate those weeks when I’m not as well-planned, sometimes they result in happy surprises. I picked up these beets at the grocery store thinking I’d make beet burgers last week. Of course, when you are at the grocery store without a list, there is bound to be something you forget. I forgot buns.
We could eat beet burgers without buns, but I’m not going to lie, I like my burgers on a nice, big bun. Instead, I scoured the kitchen to see what else I could create with the beets. This phyllo pie was the result and it was a very happy surprise.
Beets and goat cheese come together to create a creamy filling that is delicious between layers of light phyllo dough. If you like beets, you will love this pie.
I realize that I just posted about eating more intact grains and phyllo dough most certainly does not qualify. Please remember that I didn’t say I never eat any refined grains. I just try to make the bulk of my whole grain intake come from intact whole grains.
The best part about this recipe is that it uses the whole beet, including the greens. I threw them in the mix, hoping Tim wouldn’t complain, but he didn’t even notice they were there.
So you are getting the ultimate nutrition of the beet root and its greens, which are high in vitamin C, vitamin A, iron, calcium, magnesium, fiber, and folic acid. With that bright red color you know they are loaded with antioxidants. Anytime I get that much nutrition in a tasty package, I’m happy. Dig in.
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Beet and goat cheese phyllo pie
- Total Time: 60 minutes
- Yield: 12 servings 1x
Description
Beets and goat cheese come together to create a creamy filling that is delicious between layers of light phyllo dough. If you like beets, you will love this pie.
Ingredients
- 3 medium beets (cubed) with greens (chopped)
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1/2 teaspoon sea salt
- 2 large eggs
- 3.5 ounces crumbled goat cheese (~3/4 cup)
- 1 cup cooked brown rice
- 16 sheets frozen phyllo dough, thawed
- cooking spray (olive oil or butter flavored)
Instructions
Preheat the oven to 375 degrees. Lightly oil a 9 x 13 inch casserole dish and set aside.
Steam your cubed beats until they are crisp tender, about 6-8 minutes. Set aside.
Meanwhile, heat your oil in a large skillet. Add the diced onions and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Add the beet greens and stir fry a few more minutes, until they are tender and wilted.
Add the thyme, tarragon, salt, and beets.
It looks like Christmas! This would make a unique holiday side dish. Stir until well combined and then remove from heat.
Add eggs, goat cheese, and rice to the beet mixture. You’ll have a nice, creamy mixture.
I just added it all to the same skillet I cooked the mixture in because I didn’t want to dirty and extra bowl. Less dirty dishes=good thing.
Now you are ready to assemble your pie. Lay your phyllo sheets on a cutting board and cover with a towel. Working quickly, spray one sheet with cooking spray and lay it in the greased casserole pan. Do this four times. Then, add half of the beet mixture to the top of the four sheets. Repeat with four more sheets of phyllo dough and then add the rest of the beet mixture.
Top with 8 sheets of phyllo dough. Make sure you are spraying each sheet of dough with cooking spray (you can also brush on melted butter if you prefer).
Bake your assembled pie in the preheated oven for 20-30 minutes, until the top is golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 166
- Sugar: 3g
- Sodium: 363mg
- Fat: 4.6g
- Carbohydrates: 25.3g
- Protein: 6.1g
Keywords: light lunch
Despite the list of ingredients that looks long, this beauty came together rather quickly. The flaky phyllo dough was a perfect compliment to the creamy beet mixture. Maybe I should not meal plan a little more often.
Do you have to precook the beets?
This looks absolutely A-MA-ZING! I love it!! 🙂
wow, that is a combo I would have never thought of but it sounds interesting!!! I bet the phyllo made it so light and fluffy!
I have used beets in smoothies and I have used beet greens but I have never used actual pieces of beets in any recipes-go figure!! LOL
my sister is the phyllo queen…always making creative apps and hors’duorvs with it. Your recipe is so creative! I love beets…they are sooo good. And I bet are great w/ the goat cheese.
This is probably amazing! I love beets and goat cheese.
Beet Greens are SO good. And so good for you. I love that you threw them into the mix too, most people toss them right out. This pie sounds so delicious.
Beets are one of those things that I’ve always wanted to like, but just don’t. The goat cheese part sounds good though! I just recommended your blog to a friend of mine.
Thanks for recommending it, Lee. I think a lot of people feel like you do about beets. I never really liked them until I started preparing them myself. I think the only kind I’d had growing up were the canned kind….yuck.
Looks so delicious! we tried a beet salad last week that had goat cheese in it and it was very tasty. I was quite surprised that my kids liked it. So, they may like this, too. Thanks!
Beets and goat cheese go together so well!
Beets and goat cheese are a magical combination. I might have to just make the filling for this–man it sounds good.
I love beets in anything… especially with goat cheese. Then you add flakey phyllo? sounds like it would be over the top good!!
It was definitely a good combination. 🙂
I think you have the perfect balance! That phillo douugh is completely necessary, it looks so delicious…. I had beets in the fridge last week, too bad they aren’t in there this week!