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1
Roast beets as directed and allow to cool.
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2
Slip off skins and slice in rounds.
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3
Bring a large pot of water to a boil, salt generously and add beet greens.
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4
Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water.
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5
Drain and squeeze out excess water, taking greens up by the handful.
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6
Chop coarsely.
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7
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion.
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8
Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt.
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9
Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste.
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10
Stir until ingredients are mixed and remove from heat.
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11
Whisk eggs in a large bowl and crumble in feta.
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12
Whisk together, then stir in greens and beets.
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13
Add chopped fresh parsley, mint and dill.
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14
Season to taste with salt and pepper.
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15
Preheat oven to 375 degrees F. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted.
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16
Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
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17
Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim.
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18
Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pans rim.
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19
Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
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20
Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix.
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21
Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition.
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22
Crimp edges down into the sides of the pan.
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23
Brush top with butter and oil.
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24
Pierce top of pie in several places with a sharp knife.
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25
Bake for 40 to 50 minutes, until top is golden brown.
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26
Serve warm or at room temperature.
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27
Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.
