3 tbsp sugar
11.5 oz (300 g) beet green
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil
Wash beet greens, dry out, and chop thinly.
Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.
Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.
Dry out the boiled greens on paper towels.
Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.
Add a flour and a sugar, and whip for 2 minutes more.
Pre-heat an oven to 370 F (180 C).
Sprinkle a large baking dish with a vegetable oil.
Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.
Bake for about 50 minutes, and serve immediately when ready.