CookTheGreekWay

Savory beetroot pie, known in Epirus as “teftlopita”, is one of those humble traditional dishes that quietly carry deep flavor and history.

Originating in the mountainous villages of Zagori, this pie reflects the wisdom of Greek rural cooking: using the whole vegetable — both beetroot roots and leaves — with nothing wasted.

Wrapped in crispy rustic phyllo and filled with fragrant herbs and simple pantry ingredients, this traditional Greek pie can be made Lenten/vegan or enriched with feta cheese.

It’s earthy, nourishing, and deeply comforting — a true expression of Epirus cuisine and the Greek countryside.

Ingredients

• 1 kg beetroot (roots and leaves)
• 2–3 spring onions or 1 dry onion
• 250 g feta cheese (optional, for non-Lenten version)
• 1/2 cup extra virgin olive oil
• 1 cup Carolina rice or sweet trahana
• 1 bunch fresh dill
• 1 bunch fresh mint or fennel fronds
• Salt & freshly ground black pepper
• 6 rustic phyllo sheets (or homemade phyllo with flour & water)

Instructions

Clean the beets, keeping both roots and leaves. Finely chop them.

Sauté the onion with a little olive oil. Add the chopped beets, herbs, rice, salt, and pepper. Let them soften slightly without boiling.

If using feta, crumble it into the mixture and allow the filling to cool slightly.

Oil a baking pan and layer 3 phyllo sheets at the bottom, brushing each with olive oil.

Spread the filling evenly and cover with the remaining 3 phyllo sheets. Drizzle with olive oil.

Bake in a preheated oven at 200°C / 390°F for 45–50 minutes, until golden and crisp.

Extra Tips & Secrets

• Sweet trahana instead of rice gives a more authentic, rustic texture.
• Add fresh mint at the very end for a brighter aroma.
• This pie tastes even better the next day at room temperature.
• Easily made 100% Lenten/vegan by omitting the feta.

What to Serve It With

• A dry white Greek wine (Debina or Roditis)
• A light rosé wine
• For a truly traditional pairing: tsipouro without anise

Nutritional Value

This beetroot pie is:

• Rich in dietary fiber, thanks to whole beets and greens
• A good source of iron, folate, and antioxidants
• Light yet filling, especially in its Lenten version
• Ideal for a balanced Mediterranean diet

FAQ – Frequently Asked Questions

1. Can I make beetroot pie vegan?

Yes! Simply omit the feta cheese. The pie is traditionally made as a Lenten dish in many villages of Epirus.

2. Can I use only beet greens?

Absolutely. Using only the leaves results in a lighter pie, similar to other Greek greens pies.

3. What can I use instead of rice?

You can substitute rice with sweet trahana, bulgur, or fine semolina, depending on availability.

4. How long does beetroot pie keep?

It keeps well for 2–3 days in the refrigerator. Bring to room temperature or lightly reheat before serving.

5. Can I freeze beetroot pie?

Yes. Bake it first, let it cool completely, then freeze. Reheat directly from frozen until crisp.

6. Is this recipe suitable for meal prep?

Definitely. It slices beautifully and is perfect for lunches, picnics, or travel food.