Beetroot spanakopita

Method

• 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.