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Beetroot and feta filo pizza
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create gourmet pizza with filo pastry for an effortless and classy twist.
Ingredients:
  • 9 sheets filo pastry
  • 60ml olive oil
  • 130g pesto
  • 70g mozzarella
  • 250g cooked baby beetroots, cut into wedges (see Notes)
  • 125g feta, crumbled
  • 62.50 ml flat-leaf parsley
  • 62.50 ml mint leaves
  • 40.00 ml pine nuts
Instructions:
  • Preheat your oven to 220C with a large baking tray inside.
  • Lay down one sheet of phyllo dough on a piece of parchment paper. Brush it with oil and layer another sheet on top. Continue layering until you have a stack of 9 sheets. Then, prick the stack all over with a fork. Spread half of the pesto on top and sprinkle with mozzarella, leaving a 2cm border. Fold in the edges to create a crust. Transfer carefully to a preheated baking tray and bake for 10 minutes or until crispy.
  • Sprinkle with beetroot and crumbled feta, season to taste, and bake for an additional 5 minutes or until heated through. Garnish with parsley, mint, pine nuts, and drizzle with the rest of the pesto.

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