Beetroot spanakopita

Recipes / Vegetarian

Serve something a little different for the vegetarians in your life. The freshly grated nutmeg adds aromatic sweetness to the beetroot filling of this delicious Greek-style bake.

Recipe «Beetroot spanakopita» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp extra virgin olive oil, 1/2 red onion, finely chopped, 3 garlic cloves, crushed, 1 1/2 tbsp fresh thyme leaves, 1 bunch beetroot, peeled, cut into 1cm pieces, leaves washed and thinly sliced , 3 tsp honey, 3 tsp red wine vinegar, 500g fresh ricotta, crumbled , 200g smooth feta, crumbled, 4 eggs, 1/4 tsp freshly grated nutmeg, 10 sheets filo pastry, 3 tsp mixed seeds.

Ingredients:

  • 1 1/2 tbsp extra virgin olive oil 
  • 1/2 red onion, finely chopped 
  • 3 garlic cloves, crushed 
  • 1 1/2 tbsp fresh thyme leaves 
  • 1 bunch beetroot, peeled, cut into 1cm pieces, leaves washed and thinly sliced 
  • 3 tsp honey 
  • 3 tsp red wine vinegar 
  • 500g fresh ricotta, crumbled 
  • 200g smooth feta, crumbled 
  • 4 eggs 
  • 1/4 tsp freshly grated nutmeg 
  • 10 sheets filo pastry 
  • 3 tsp mixed seeds 

Instructions

  1. Preheat oven to 200C/180C fan-forced. Heat oil in a large, non-stick frying pan over medium heat. Cook onion, garlic and 1 tablespoons thyme, stirring, for 2 minutes or until softened.
  2. Add the beetroot. Cook, covered, stirring occasionally, for 12 minutes or until tender-crisp. Add honey and vinegar. Season well. Cook, stirring, for 3-4 minutes, until the liquid has evaporated. Stir in the beetroot leaves until wilted. Transfer to a colander to cool and drain.
  3. Place ricotta, feta, eggs and nutmeg in a bowl. Season and stir to combine. Add beetroot mixture and stir until just combined.
  4. Lay 1 filo sheet on a clean work surface. Lightly spray with oil. Top with another sheet and lightly spray with oil. Repeat with 1 more sheet. Lay in a greased 24 x 18cm baking dish, with edges overhanging. Repeat with another 3 filo sheets, laying in the dish at right angles to the first stack. Spoon in beetroot mixture.
  5. Layer remaining filo sheets over the beetroot mixture as above, trimming to a 1cm border. Tuck in edges. Score diagonally. Sprinkle with seeds and remaining thyme. Lightly spray with oil. Bake for 30-35 minutes until crisp.