Beets and greens phyllo pie with feta from Dinner in One: Exceptional & Easy One-Pan Meals (page 96) by Melissa Clark

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Notes about this recipe

  • Melissa_427 on October 26, 2022

    I was surprised by how much I enjoyed this, but also, made quite a few substitutions based on what was available. I used the last of my beet harvest so swapped the beet greens for the Swiss chard. My beets were also tiny, so I added in a diced apple (a very stunning choice IMHO). I then used cream cheese rather than Brie and blue cheese for the feta and it was all so tasty, surprisingly so!

  • MollyB on September 12, 2022

    This was good but not great. It would be better, I think, with some acid (lemon or vinegar) added to the chard and beet mixture, rather than just having lemon wedges for serving at the end. An assertive feta cheese would be better than the generic grocery store feta that I had available. I was frustrated by the "large skillet" instructions; I interpreted that as a 12-in skillet, which was too big. After folding the phylllo over my filling, I ended up with empty pan around the edges and got some burned butter on the pan. A 10-in skillet would have worked better.

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