Delicious Beet Green Pie

From The Montana Cookbook

Use your favorite flour pastry shell.

Filling:
2 lbs beet greens, chard or fresh spinach or a combination, washed and coarsely chopped
1 onion, chopped
1 T butter
1 clove garlic, chopped

Topping:
1 1/2 cups grated mild yellow cheese
1/4 grated parmesan cheese
1/2 cup heavy cream with enough milk to make it pour easy or yogurt and dry milk with enough milk to thin
Salt and pepper to taste

Filling:
Saute beet greens and onions in butter until greens wilt somewhat, about 10 minutes. Pour into pie crust.

Topping:
Spread cream mixture to cover greens. Sprinkle cheese to cover evenly. Salt and pepper to taste.

Bake 1/2 hour or until cheese melts and bubbles. Bake at 325 degrees.