| | | | |

Beetroot and Feta Filo Tarts

beetroot and fetta parcels on a cooling rack

Do you have leftover filo pastry? It seems most recipes use only 1/2 a pack, and once you’ve opened it, it doesn’t last long in the fridge. So here’s a recipe you might like. Beetroot and Feta Filo Tarts (or tartlets because they are small).

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

We make baklava tart at bake club, which are similar and got me thinking about using other fillings. There were a few items in the fridge that needed to be used up (namely beetroot and feta), so these new tarts were born.

Note- If you didn’t have any filo, you could use a puff or shortcrust and make it like a traditional galette.

A collage of beetroot and feta parcel images.
Baked Beetroot and filo tartlets

Beetroot and Feta Filo tarts

4 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
This easy beetroot and filo tart recipe is fast to make, honest, vegetarian and delicious. You can make them for lunch, brunch or a starter.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Difficulty Easy
Course Appetizer, Entree, Lunch
Cuisine Mediterranean
Servings 10
Method Conventional

Ingredients
  

  • 250 g Cooked Beetroot diced (I used an organic pack from Woolies 100% cooked beets)
  • 1 zucchini sliced thin or in ribbons around 200 g
  • 200 g feta crumbled (I used my Persian feta)
  • 1 hand full baby spinach
  • 1/4 teaspoon fresh rosemary finely chopped
  • 1/4 teaspoon fresh oregano finely chopped
  • 100 g butter melted
  • 1 package Filo

Instructions
 

  • Preheat your oven to 180°c fan
  • Drain beetroot in a colander over the sink,
  • Slice the zucchini really thin or make ribbons with a peeler, Chop long ribbons of zucchini into thirds and place in a large bowl
    Ingredients for the beetroot filo parcels
  • Drain and crumble the feta and place in the bowl with the zucchini
  • Wash and dry a big handful of spinach chop a little and add to the big bowl
  • Add the rosemary and oregano to the big bowl then mix all the ingredients to combine
  • Chop beets into cubes and place into the big bowl and gently mix, not too much or everything will be red. 
    A bowl of beetroot filo filling
  • Take around 5 – 6 sheets of filo (make sure you have ten left for the tartlets and maybe one or two spares if you’re not used to using it?) roll them up together (like they were in the pack) and slice into five ribbons. Separate them by lifting them and letting them unravel. Set aside.
  • Take one sheet of filo and brush half of it with butter, fold the other half over on top
    A sheet of filo with scrunched up filo on top
  • Add a lightly scrunched up ribbon of filo into the centre of the buttered filo, then place around a cup full of mixture to the top of that
    An image of filo parcel with filling on top
  • Take one corner of the filo and fold around, hugging the side of the pilled up ingredients
    How to fold a filo tartlet 1
  • Take the next point and repeat all the way around till you've made a tartlet. Then tuck the last bit under the tartlet to make it neat.
    Filo folding 2
  • Placeon a non-stick baking tray (one with no sides if you have one), and if you don't have a good quality non stick pan, line it with baking paper first.
  • Brush the top of the tartlet with melted butter all the way around the filo. And pop in the oven and bake for around 15 minutes or until they're deep golden brown
    A tray of raw beetroot and feta filo tartlets

Want to know more?

I’ve got another quick recipe that uses leftovers, take a look at my crustless quiche

Or, maybe you’d like to know more about Bake Club Online?

Bake club online

3 Comments

4 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating