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Khevi Mkhlovani Beet-Green Pie

Bake Georgian mkhlovani filled with beet greens, spring onion, herbs and fresh cheese in soft yeast dough

Georgian home recipeGeorgian dish
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Wide view of a whole mkhlovani pie and cut wedges on a wooden board.
Yield2 pies, about 8 portions
Serving basis1/8 batch (one quarter pie)
DifficultyModerate
Dietary classificationVegetarian
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The dish

About Khevi Mkhlovani Beet-Green Pie

Khevi Mkhlovani with Beet Greens and Fresh Cheese

In Juta, Khevi, mkhlovani is a filled bread made with chopped beet leaves, fresh onion, herbs and cheese. This recipe keeps the pie distinct from Khevi’s mushroom-filled jimlovana and potato-and-cheese khabizgina.

The quantities below make a practical home version, not a claim that every Khevi household follows one fixed formula. Beet greens are briefly wilted and squeezed so their moisture does not make the dough gummy. Mild fresh brined cheese gives the filling its creamy, salty contrast.

A soft yeast dough is divided between two sealed round pies. Let the dough rise until visibly puffy, then bake on a hot tray until the underside is firm and the top has scattered golden patches. Rest before cutting so the hot filling settles instead of spilling out.

Cook the dish

Ingredients

Full recipe

Yeast dough

  • 500 gbread flour or strong all-purpose wheat flour
  • 300 mllukewarm water (about 35°C)
  • 7 ginstant dried yeast
  • 5 gsugar
  • 8 gfine salt
  • 25 mlneutral oil

Beet-green filling

  • 400 gbeet leaves with tender stems, washed, drained and finely chopped
  • 60 gspring onion, thinly sliced
  • 10 gfresh dill, finely chopped
  • 10 gfresh coriander leaves, finely chopped
  • 250 gmild fresh brined cow’s-milk cheese, crumbled (Imeretian-style if available)
  • Up to 2 g fine salt, only if the cheese needs it
Method

Method

  1. Mix the dough Stir the lukewarm water, yeast and sugar in a large bowl. Add flour, salt and oil. Mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

  2. Let it rise Put the dough in a lightly oiled bowl, cover and leave in a warm place for about 60 minutes, until roughly doubled.

  3. Prepare the greens While the dough rises, cook the chopped beet leaves in a wide skillet over medium heat for 4–6 minutes, stirring, until wilted and no longer releasing pools of liquid. Cool until safe to handle, then squeeze firmly in a clean towel and loosen the greens. Mix with spring onion, dill, coriander and crumbled cheese. Taste; add up to 2 g salt only if needed.

  4. Fill the pies Heat the oven to 220°C. Line a baking tray. Divide dough and filling in half. On a lightly floured surface, roll each dough half into a 24 cm round. Mound one half of the filling in the centre, gather the dough edges over it and pinch closed. Turn seam-side down and gently press into a 20–22 cm round. Repeat.

  5. Bake and rest Place both pies seam-side down on the tray, leaving space between them. Bake on the middle rack for 20–24 minutes, until the tops have golden patches and the bases are firm. Rest for 15 minutes before slicing.

Excerpt

Excerpt

A round, oven-baked mountain pie filled with chopped beet leaves, spring onion, herbs and mild fresh cheese.

Practical guidance

Success points

  • Squeeze the wilted greens firmly; excess water can leave a damp seam and underbaked center.
  • Keep the cheese mild and crumble it rather than mashing it, so small creamy pockets remain in the filling.
Practical guidance

Practical guidance

  • Serve warm, cut into wedges; the cheese is softest soon after baking.
  • Refrigerate leftovers within 2 hours at 4°C or colder and use within 3–4 days. Reheat leftovers until steaming hot and at least 74°C in the centre.
  • If beet leaves are unavailable, use an equal weight of Swiss chard; squeeze it well after wilting. Spinach can be used for part of the greens, but its softer texture makes thorough draining especially important. Use pasteurized mild cheese; a saltier cheese may need no added salt.
Nutrition per serving

Nutrition per serving

  • Serving size: 1/8 batch (one quarter pie)
  • Calories: ≈355 kcal
  • Carbohydrate: ≈52 g
  • Protein: ≈16 g
  • Fat: ≈10 g
  • Fibre: ≈3 g
  • Sodium: ≈660 mg
Allergens and food safety

Allergens and food safety

Contains wheat (gluten) and milk. Use pasteurized cheese and clean equipment. Keep the cheese refrigerated while preparing the dough and greens. Do not leave the baked pies at room temperature for more than 2 hours; refrigerate promptly at 4°C or below. Avoid wild-foraged greens unless their identity is certain.

Closing notes

Closing notes

  • The finished mkhlovani has a tender, browned crust around a moist but not watery green-and-cheese filling.
  • The key is to squeeze the wilted leaves dry and seal the dough before baking.
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