I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

When we lived in NYC, we were members of a CSA, and each Thursday during the season we'd get a selection of whatever the farm had harvested that week. Our job was to figure out what to do with the items - it was like a cross between Christmas and Iron Chef. I've not found CSAs here in Blighty, but there do seem to be quite a few places that do something similar - weekly veg boxes. Like the CSA, it's a selection of what the farm or farms have ready to go, rather than what you picked out at the market. Beets are one of those things that I rarely go out of my way to buy, but when they show up in our box we enjoy them.

Often we roast them, sometimes I pickle them, I've used them in gratins, and I think there are nearly half-a-dozen recipes on this site that feature them. This time, however, we tried something new. It's dead simple to make a quiche or quiche-like-object and fill it with whatever random bits of stuff you have lying about, and my usual filling is heavy cream and cheddar cheese. That didn't seem quite right for beets, though; for some reason, cheddar and beets did not sing to me. Feta and beets, on the other hand, had a nice ring to it. I also had some yoghurt that wasn't getting any younger ...

• 4 smallish beets, roasted
• the beet greens, if you have them
• a good handful of sturdy greens - kale, spinach, or something similar
• 175 gm feta cheese
• a few Tbs of yoghurt (optional)
• 5 eggs
• salt
• pepper
• pie crust (these days, I use an oil crust recipe), blind baked

If your feta is in brine, drain it pretty well - and the weight is after draining, of course. (Well, technically, that's mass if you're using grams. Weight would be in newtons. But unless you're making this somewhere with gravity which isn't pretty close to Earth normal, it should be close enough. But I digress.) Crumple it or cut it into cubes about the same size as the beets, as you like.

Beat the eggs and the yoghurt together with a bit of black pepper. If you don't have (or like) yoghurt, use milk or cream. If you really like salt, or if your feta is not very salty, you might add a bit of salt, too. Add the beets, the greens, and the feta, mix well, and pour into the pie shell. Pop it into a 190C/375F oven for twenty minutes, then turn the heat down to 160C/320F and let it cook for another forty minutes.

Let cool slightly and serve warm. (Although, to be honest, it's also good at room temperature.)