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Beetroot spanakopita

  • 0:05 Prep
  • 1:00 Cook
  • 6 Servings


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


  • 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.

Source: taste.com.au


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