Ossetian Beet Top and Cheese Pies | Saveur

Name: Ossetian Beet Top and Cheese Pies | Saveur
Ingredients: 1 ⁄ 2 cup kefir, warmed slightly; 1 ⁄ 2 cup whole milk, warmed slightly; 1 3 ⁄ 4 tsp. (¼ oz.) instant dry yeast; 1 tsp. (¼ oz.) honey; 4 cups plus 3 Tbsp. (1 lb. 4 oz.) white bread flour; 1 1 ⁄ 2 tsp. fine sea salt; 5 tbsp. (2 ½ oz.) unsalted butter, divided; 7 cups (350 g) beet stalks and greens or Swiss chard, washed and roughly chopped; 2 garlic cloves, finely chopped; Finely grated zest of ½ lemon; 2 cups (7 oz.) coarsely grated Ogleshield cheese or raclette; 1 cup (5 ½ oz.) crumbled feta; 1 cup (3 ½ oz.) chopped spring onions; 1 tbsp. chopped fresh dill; Flaky sea salt and freshly ground black pepper

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Olia Hercules' Ossetian pies can be filled with just about anything, but the key is to slather them in lots of brown butter

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Ingredients

1⁄2 cup kefir, warmed slightly
1⁄2 cup whole milk, warmed slightly
1 3⁄4 tsp. (¼ oz.) instant dry yeast
1 tsp. (¼ oz.) honey
4 cups plus 3 Tbsp. (1 lb. 4 oz.) white bread flour
1 1⁄2 tsp. fine sea salt
5 tbsp. (2 ½ oz.) unsalted butter, divided
7 cups (350 g) beet stalks and greens or Swiss chard, washed and roughly chopped
2 garlic cloves, finely chopped
Finely grated zest of ½ lemon
2 cups (7 oz.) coarsely grated Ogleshield cheese or raclette
1 cup (5 ½ oz.) crumbled feta
1 cup (3 ½ oz.) chopped spring onions
1 tbsp. chopped fresh dill
Flaky sea salt and freshly ground black pepper