Beetroot and feta filo galette
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Beetroot, cooked without added fat
250 g, (not in vinegar), cut into thin wedges
Lentils, canned, rinsed, drained
75 g, (1 x 125g can)
Fresh thyme
1 tsp, (3 sprigs), leaves picked
Dried oregano
1 tsp
Balsamic vinegar
2 tsp
Reduced fat feta cheese
100 g, crumbled
Filo pastry
4 sheet(s), halved widthways
Fresh flat-leaf parsley
1 tbs
Oil spray
5 x 3 second spray(s)
Instructions
1
Preheat oven to 190°C. Line a baking tray with baking paper. Combine beetroot, lentils, thyme, oregano and vinegar in a medium bowl. Season with salt and pepper. Add half the feta and gently stir to combine.
2
Place one sheet of filo pastry on prepared tray. Lightly spray with oil and top with a second sheet at a slight angle to the first. Spray with a little more oil then repeat with remaining pastry sheets.
3
Pile beetroot mixture into centre of the pastry, leaving a 5-6cm border. Fold border over filling and spray pastry edges with a little more oil. Bake for 15-20 minutes or until pastry is crisp and golden.
4
Scatter over remaining feta and parsley. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.