Beet Green Hand Pies

Beet Green Hand Pies

Don’t toss those gorgeous beet greens in the compost just yet! They cook up wonderfully, especially in this recipe. If you don’t have any beet greens, reach for whatever cooking green you’ve got on hand.

yogurt dough1


yogurt dough1/2 batch All Purpose Yogurt Dough* (or your favorite pie dough recipe) + flour for dusting

1 teaspoon olive oil
1/2 medium onion, chopped
1 bunch beet greens, chopped roughly (this could be any cooking green: spinach, kale, swiss chard, arugula, or any other dark leafy green will work)
1/2 cup dehydrated tomatoes (or sun dried tomatoes, chopped roughly)
1/2 cup roasted red peppers, diced
4 tablespoons fresh goat cheese or feta cheese

1. Make the yogurt dough 1 day ahead of time.* (If you are just now reading this and hoping to make these for dinner tonight, forget the overnight rest period and forge ahead anyways. Trust me, it will all be o.k.)

2. Start by cooking the chopped onion in 1 teaspoon olive oil in a medium sized pan. If you are using fresh greens, separate the stems from the leaves. Chop the stems finely and add to the onions. Then chop the greens roughly (about 1-2 inch pieces). When the onions and stems are soft, stir in the greens. To wilt the greens down, splash 1/4 cup water into the pan and cover with a lid. Let cook for about 3 minutes. Remove lid and continue cooking until water is evaporated.

3. Stir the tomatoes and roasted peppers into the greens. Turn off heat and let cool. Preheat oven to 350.

yogurt dough24. Separate dough into 4 balls. On a cutting board dusted with flour, roll out each ball into a salad plate-sized circle. Divide the filling between the four pieces of dough, placing a mound on one half of the circle. Add 1 tablespoon of crumbled goat cheese or feta to the top of the filling. Fold dough over filling to form a semi-circle. Along the side where the edges meet, fold the bottom edge over the top by about 1/4 inch. Pinch together, as you would a pie crust, or use a fork to smush the two edges together.

5. Place the pies on a baking sheet. Bake for 20-25 minutes, until the crust is golden brown.

Serve immediately with a nice salad or some roasted veggies (beets, perhaps?). These also make great lunches. They can be eaten cold, or heated up in a toaster oven or panini grill.

*A note on the dough: This recipe was inspired by a batch of All Purpose Yogurt Dough I made the other day. It is basically a pie crust dough, with some of the butter replaced by plain yogurt. Leaving the dough to rest overnight allows enzymes, lactobacilli [the live cultures found in yogurt] and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten” found in whole wheat flour. There’s a lot of support for this soaking technique for all types of whole grains. You should Google it.

Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger.  This recipe was originally found on her own blog, A Season to Taste.