Beetroot spanakopita

serves / 6 prep / 5 minutes cook / 1 hour

Ingredients

1 1⁄2 tbsp extra-virgin olive oil

1⁄2 red onion, finely chopped

3 garlic cloves, crushed

1 1⁄2 tbsp fresh thyme leaves

1 bunch beetroot, peeled, cut into

1cm pieces, leaves washed and thinly sliced

3 tsp honey

3 tsp red wine vinegar

500g fresh ricotta, crumbled

200g smooth feta, crumbled

4 eggs

1⁄4 tsp freshly grated nutmeg

10 sheets filo pastry

3 tsp mixed seeds 1. Preheat oven to 200C/180C fan-forced. Heat oil in a large, non-stick frying pan over medium heat. Cook onion, garlic and 1 tablespoon of thyme, stirring, for 2 minutes or until softened. 2. Add the beetroot. Cook, covered, stirring occasionally, for 12 minutes or until tendercrisp. Add honey and vinegar. Season well. Cook, stirring, for 3-4 minutes, until the liquid has evaporated. Stir in the beetroot leaves until wilted. Transfer to a colander to cool and drain. 3. Place ricotta, feta, eggs and nutmeg in a bowl. Season and stir to combine. Add beetroot mixture and stir until just combined. 4. Lay 1 filo sheet on a clean work surface. Lightly spray with oil. Top with another sheet and lightly spray with oil. Repeat with 1 more sheet. Lay in a greased 24 x 18cm baking dish, with edges overhanging. Repeat with another 3 filo sheets, laying in the dish at right angles to the first stack. Spoon in beetroot mixture. 5. Layer remaining filo sheets over the beetroot mixture as above, trimming to a 1cm border. Tuck in edges. Score diagonally. Sprinkle with seeds and remaining thyme. Lightly spray with oil. Bake for 30-35 minutes.

TIP: Don’t let beetroot leaves go to waste – they’re delicious and nutritious. Try them sauteed in butter with garlic.