adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot and feta parcels
Beetroot and feta parcels
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up these tasty parcels for a hassle-free weeknight meal.
Ingredients:
  • 250g cooked beetroot, drained, chopped
  • 8 sheets Filo pastry
  • 75g butter, melted
  • 4 eggs
  • 1 spring onion, thinly sliced
  • 62.50 ml fresh mint, finely chopped, plus extra to serve
  • 100g feta, crumbled
  • 3 tsp dukkah
Instructions:
  • Preheat your oven to 180C conventional or 160C fan-forced with a tray inside.
  • Place beetroot on a paper towel to drain.
  • Grease 8 compartments of a 80mL muffin tin with butter. Brush one sheet of pastry with butter, fold, brush again, fold, and cut into 2 squares. Brush with butter and stack at a 90-degree angle. Repeat with remaining sheets, then line the greased compartments with the pastry stacks.
  • In a medium bowl, vigorously whisk the eggs until they are perfectly smooth. Incorporate the beetroot, onion, fresh mint, and 75g of crumbled feta cheese. Season generously with salt and pepper to enhance the flavors.
  • Divide the mixture evenly among the pie cases. Carefully fold the edges of the filo pastry over the filling to partially cover it. Brush the tops with melted butter and generously sprinkle with dukkah seasoning.
  • Place the tin on a preheated hot tray in the oven and bake for 30 minutes, or until the pastry is golden brown and the filling is fully cooked. Allow it to stand for 5 minutes before serving.
  • Carefully invert the pies onto individual serving plates. Sprinkle each pie with the remaining feta and an extra garnish of mint before serving promptly.

Similar Recipes