From The Montana Cookbook

Use your favorite flour pastry shell.

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

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

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

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.