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Beetroot and feta filo galette

Beetroot and feta filo galette

Total Time
35 min
15 min
20 min


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)


  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.


For a vegan version, use vegan feta-style cheese. Most filo pastry is vegan, but check the pack to make sure.