Goat’s Cheese and Beetroot Filo Parcels – smart veggie main course

Goat’s Cheese and Beetroot Filo Parcels

Recipe by Tesco Real Food, tried, adapted & tasted by GraceCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

323

kcal

This makes an unusual yet delish lunch. Perfect when friends come over as so easy to prepare. The deep red filling and crispy golden filo make a winning combination – both in taste and appearance. Serve with this chickpea salad or, as I did, with a rice salad that used up lots of leftovers from my fridge. Who needs meat when veggie tastes this good!

Ingredients

  • 120g spinach

  • 300g pack steamed beetroot

  • 80g soft goat’s cheese

  • 4 filo pastry sheets

  • A little melted butter

  • 200g low-fat Greek-style yogurt, to serve

Directions

  • Preheat the oven to gas 6, 200°C, fan 180°C and line a baking sheet with nonstick baking paper. Steam the spinach 1-2 mins until wilted and then press out any excess moisture.
  • Put the spinach, beetroot and cheese in a food processor, season; blitz to a coarse paste.
  • Lay a sheet of pastry on a chopping board and cut in half to make 2 squares. Lay a squares in front of you at an angle, like a diamond. Place one-eighth of the filling in a horizontal line about 5cm below the centre of the pastry. Fold in the sides so they just cover the filling, then brush the top of the pastry with the beaten egg. Roll the bottom up tightly over the filling and continue to roll into a cigar shape. Place on the baking sheet and brush with melted butter. Repeat to make 8 parcels. Bake for 20 mins until golden.

Cook’s Tip

  • Also tried this recipe with a filling of mozzarella, piquante peppers and a few black olives. Worked a treat.

Try Annabel’s ROASTED BUTTERNUT SQUASH WITH SPICED LENTILS, GOAT CHEESE & WALNUTS