Beetroot & feta filo galette
250 g, cooked (not in vinegar), cut into thin wedges
Light Feta Cheese
Green or Brown Lentils, cooked
1 teaspoons, level
4 sheet(s), large, halved widthways
- 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.
- 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.
- 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.
- Scatter over the remaining feta and parsley, then serve.