Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Beetroot & feta filo galette by WW

Beetroot & feta filo galette

7 - 8
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet beetroot, earthy lentils and salty feta combine perfectly in this simple tart.

Ingredients

Beetroot

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 teaspoons, level

Balsamic vinegar

½ tablespoons

Filo Pastry

4 sheet(s), large, halved widthways

Olive Oil

1 tablespoons

Parsley, fresh

1½ tablespoons

Instructions

  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.

Notes

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.

You might like

You might like