I blanched so many beet greens the water turned red!
After blanching the greens and cooling in ice water, drain and squeeze out all the excess water. Then chop them up, medium-fine.
In a pan, cook a finely diced medium onion in a Tablespoon of olive oil until softened. After five minutes add one bunch of scallions, finely diced, then the greens and a 1/4 cup each of chopped dill, mint and parsley. Stir together, remove from heat and mix in 5 ounces of feta cheese. Season with salt and pepper to taste.
Bake in a preheated 375-degree oven for 45 minutes to an hour, or until the top is browned. Let stand for 20-30 minutes to allow the crust to set up. Then enjoy.
While we were baking the pie, we roasted the beets by wrapping them all (together) in an aluminum foil packet with a little olive oil, salt and pepper. When they were soft all the way through, I took them out of the oven, peeled and sliced them. Aren't they interesting? Not solid red all the way through! They were sweet and delicious.