Photo of Beetroot & feta filo galette by WW

Beetroot & feta filo galette

Points® value
Total Time
35 min
15 min
20 min
Sweet beetroot, earthy lentils and salty feta combine perfectly in this simple tart.



250 g, cooked (not in vinegar), cut into thin wedges

Light feta cheese

100 g

Green or Brown Lentils, cooked

125 g

Thyme, Fresh

3 sprig(s)

Oregano, Dried

1 teaspoon(s), level

Balsamic vinegar

½ tablespoon(s)

Filo Pastry

4 sheet(s), large, halved widthways

Olive Oil

1 tablespoon(s)

Parsley, fresh

1½ tablespoon(s)


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the beetroot, lentils, thyme, dried oregano and balsamic vinegar in a bowl and season to taste. Toss everything together, then scatter over half the feta and fold gently to combine.
  2. Line a baking tray with baking paper and top with one piece of the filo pastry. Lightly brush the pastry with the oil, then top with a second piece of pastry at a slight angle to the first. Brush with oil, then repeat with the remaining pastry and oil.
  3. Pile the beetroot mixture into the centre of the pastry, leaving a 5-6cm border. Fold the border over the filling and brush the pastry edges with any remaining oil. Bake for 15-20 minutes until the pastry is crisp and golden.
  4. Scatter over the remaining feta and parsley, then serve.


This is delicious served with a simple green salad. For a vegan version, use vegan Greek-style cheese. Most filo pastry is vegan, but check the pack to make sure.