Beetroot And Feta Parcels

Try these quick and easy parcels for a delicious weeknight dinner.

The ingredient of Beetroot And Feta Parcels

• 250g cooked beetroot drained chopped
• 8 sheets pampas filo pastry
• 75g butter melted
• 4 eggs
• 1 spring onion thinly sliced
• 1 4 cup fresh mint finely chopped plus extra to serve
• 100g feta crumbled
• 3 tsp dukkah

The Instruction of beetroot and feta parcels

• preheat oven to 180c conventional or 160c fan forced place an oven tray in the oven
• drain beetroot on a paper towel
• brush 8 holes of a 80ml muffin tin with butter brush 1 sheet of pastry with butter fold over and brush again fold again and cut into 2 squares brush with butter and stack at a 90 degree angle repeat with remaining sheets and butter line the prepared holes with the 8 pastry stacks
• whisk eggs in a medium bowl until smooth add beetroot onion mint and 75g feta season with salt and pepper
• divide between pie cases gently fold edges of filo pastry over filling to partially cover brush with butter and sprinkle with dukkah
• place tin on hot tray and bake for 30 minutes or until pastry is golden brown and filling is cooked through stand for 5 minutes
• turn pies out onto serving plates serve immediately sprinkled with remaining feta and extra mint

Nutritions of Beetroot And Feta Parcels

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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