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Beetroot spanakopita
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Elevate your vegetarian spread with a flavorful Greek-style beetroot bake enhanced by freshly grated nutmeg.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 30.00 ml fresh thyme leaves
  • 1 bunch beetroot, peeled, cut into 1cm pieces, leaves washed and thinly sliced
  • 21.60 gm honey
  • 3 tsp red wine vinegar
  • 500g fresh ricotta, crumbled
  • 200g smooth feta, crumbled
  • 1/4 tsp freshly grated nutmeg
  • 10 sheets filo pastry
  • 3 tsp mixed seeds
Instructions:
  • Preheat your oven to 200C/180C fan-forced. In a large, non-stick frying pan over medium heat, heat oil. Sauté onion, garlic, and 1 tablespoon of thyme for 2 minutes until softened.
  • - Incorporate the vibrant beetroot into the dish. Simmer with a lid on, stirring here and there, for 12 minutes or until just tender. Introduce the honey and vinegar, season generously, and cook while stirring for 3-4 minutes until the liquid reduces. Toss in the beetroot leaves and cook until they wilt. Finish by cooling and draining the mixture in a colander.
  • Combine ricotta, feta, eggs, and nutmeg in a bowl. Season generously and mix well. Fold in the beetroot mixture until just combined.
  • Place one filo sheet on a clean work surface and spray lightly with oil. Layer another sheet on top and repeat the oil spray. Repeat with one more sheet. Arrange in a greased 24 x 18cm baking dish, leaving edges to overhang. Repeat with three more filo sheets, laying them in the dish perpendicular to the first stack. Spoon in the beetroot mixture.
  • Layer the rest of the filo sheets over the beetroot mixture as before, trimming to a 1cm border. Tuck in the edges, score diagonally, sprinkle with seeds and the rest of the thyme, lightly spray with oil, then bake for 30-35 minutes until crisp.

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