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.