Beetroot and feta filo galette
250 g, (not in vinegar), cut into thin wedges
Lentils, canned, rinsed, drained
75 g, (1 x 125g can)
1 tsp, (3 sprigs), leaves picked
Reduced fat feta cheese
100 g, crumbled
Uncooked filo pastry
4 sheet(s), halved widthways
Fresh flat-leaf parsley
5 x 3 second spray(s)
- 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.
- 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.
- 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.
- Scatter over remaining feta and parsley. Serve.