Do you have leftover filo pastry? It seems most recipes use 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).
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.
Beetroot and Feta Filo tarts
5 stars tells us you love the recipebecs-table.com.au
- 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
- 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
- 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.
- 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
- 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
- Take one corner of the filo and fold around, hugging the side of the pilled up ingredients
- 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.
- 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
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?