Monthly Archives: April 2014

This is a last minute – super easy- salty cake, with an unexpected twist: beet greens! All began yesterday around lunchtime when, looking into my fridge I discovered a shortcrust pastry package, which would have expired in few days. Thereupon I started thinking about what to do with it and I thought about a classic spinach and ricotta salty cake. I opened the freezer and took out the package of what I thought it was frozen spinach, but…with my big surprise at the supermarket I got Beet Greens by mistake! I had a blurry memory they had a really bitter taste and I was not sure of the result. But I had already opened the shortcrust pastry package and now I had to cook it! To tone down the taste I thought to add a consistent amount of sweet onion which, mixed with ricotta cheese and some sunflower seeds, made the miracle 🙂 The taste was still a bit bitter, but surprisingly pleasant. If you like it sweeter, you could always add a handful of raisins. It is a quick and nice idea and it is also perfect for a lunch box, as it can be eaten either hot or cold. Enjoy!



  • 1 Shortcrust Pastry package
  • 450g/20oz frozen beet greens (or spinach leaves in alternative)
  • 1 onion, chopped
  • 3 Tbs sunflower seeds
  • 2 eggs
  • 125g/3/4cup parmigiano cheese, grated
  • 3 tsp olive oil
  • Pepper
  • Salt


  1. Preheat oven to 180C/350F. Line a pie plate with parchment paper and lay down the pastry. In a large skillet, put the oil and the chopped onion and let it cook for 3 minutes. Then add the beet greens, add some salt and pepper and let them cook for 15 minutes and anyway until tender (no water should remain on the bottom of the skillet).
  2. Remove the skillet from the stove. Take a large bowl and toss beet greens into it, then add ricotta cheese, sunflower seeds, eggs, parmigiano (save 3 tbs) and some more pepper. Stir all together until well combined and -just in case- adjust with some more salt. Spoon into prepared crust and sprinkle with the remaining cheese.
  3. Bake 30 minutes or until the crust is well baked (slightly brown). Let stand 10 minutes before cutting. Yield: 8 servings.


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