Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Beet Greens and Feta Phyllo Pockets with Yogurt Dill Dip

From the collection
Serves 6

Introduction

In Greek, this dish is called as hortapita. This recipe is from Ivy Manning’s story on leafy greens, “Top of the heap.”

Ingredients

For the phyllo pockets

cup white rice
4 oz. baby spinach
2 bunches beets with greens, about 1½ pounds each
2 Tbsp. olive oil
1 large onion, finely chopped (1 cup)
6 to 8 oz. feta cheese
cup fresh, chopped dill, or 1 tablespoon dried dill
3 Tbsp. grated Parmesan cheese
½ tsp. nutmeg
~ Salt and freshly ground pepper
1 egg
½ cup butter, melted
½ lb. phyllo dough, defrosted

For the yogurt dip

2 cups plain low-fat yogurt
1 medium garlic clove, mashed to a paste
2 Tbsp. chopped fresh dill, or 1 teaspoon dried dill

Steps

  1. Combine the rice and ⅔ cup cold water in a small saucepan and bring to a boil over high heat. Cover, reduce heat, and simmer until tender, about 15 minutes. Pour rice into a large bowl and place in the refrigerator to cool.
  2. Cut the beets away from the greens and reserve for another use. Cut the stems off of the leaves and discard. Tear the leaves away from the tough rib that runs up the center of each leaf and reserve. Plunge the leaves into a large bowl of cold water and swirl so dirt on leaves sinks to the bottom. Scoop the leaves out of the bowl, change water and repeat. Chop the leaves roughly and dry them in a salad spinner or colander.
  3. Finely chop the ribs from leaves. Heat the oil in a large sauté pan or wok over medium high heat. Add the onion and leaf ribs and cook until the onion has softened, about 5 minutes.
  4. Reduce heat to medium, add the beet leaves and toss with tongs to coat the leaves with oil, cook for 5 minutes. Add the spinach, toss and cook until spinach just wilts. Transfer the mixture to a fine meshed sieve or colander and press with a spatula to extract as much moisture as possible. Mix the drained greens together with the rice and refrigerate for 10 minutes to cool. Stir in the feta, dill, Parmesan, nutmeg, and egg. Season with salt and pepper.
  5. Unwrap the phyllo dough on a clean counter. Pick up two sheets of phyllo dough and lay them in a stack in front of you horizontally. Cover the remaining unused dough with a clean dishtowel to prevent it from drying out.
  6. Pick up the right half of the top phyllo sheet, as if turning the page of a book. Lightly brush the bottom sheet with butter, lower top sheet onto buttered sheet and press gently to seal the right side of the sheets together. Repeat with the left side of the phyllo sheet. Cut the dough into four 3½-inch wide vertical strips.
  7. Place 1 heaping tablespoon of the filling on the bottom left corner of one strip. Fold the bottom edge upwards, lining it up with the edge on the right hand side to make a triangular pocket. Fold the pocket upwards, then to the left and so on, as if folding a flag. (A diagram of the folding process may help.) Repeat with remaining strips.
  8. Place pockets on a cookie sheet and brush lightly with butter. Repeat with remaining dough and filling. Transfer baking sheets to oven and bake the pockets until they are golden brown, 40 minutes. (The pockets can be prepared ahead at this point and frozen on cookie sheets until solid. Transfer frozen pockets to a sealable plastic bag, and use within 3 months. To bake, defrost the pockets at room temperature for one hour and bake as directed.)
  9. To make the dip, whisk together the yogurt, garlic, dill, salt, and pepper to taste, and serve dip alongside the hot phyllo pockets.

This content is from the Ivy Manning collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice