I have recently developed an addiction to magazines. Now not the usual fashion or celebrity gossip mags. No I have an addiction to running magazines. You know the ones with the super fit individual on the front who looks ridiculously happy and has headlines like “Drink Beer and Run Better – Yes Really” and “You Need Speed – Fartlek for Beginners”. My hits of choice are Runners World and Womens Running. So I was studying one of the mags recently and came across this delicious looking recipe for Beetroot and Feta on filo pastry and thought – well if Runners World says its okay, its okay.
A Little Pastry Pillow
Now I don’t eat that much filo. I suppose I am a little bit of a snob in that I rather make my own breads, pastry, pizza base. It is as much as a control thing as anything else. I like to know exactly what goes into my food. But this particular recipe spoke to me! So much that I went straight to the supermarket and bought a pack of filo pastry. Lets face it, if you are going to use filo pastry for anything, life is too short to make your own. Even I know that!
I have, yet again, adapted this recipe subbing mozzarella for the feta, into what I must say is a really lovely, healthy and quite light dinner. Perfect for a summer evening. You could also serve this as part of a tapas style dinner for friends with a number of other dishes. Just cut it up smaller than if serving it as a main part of dinner.
Preheat your oven to 200C and roll out your sheet of filo on a greased baking sheet.
You will need 3 red onions to start and 3 tbsp of a good olive oil, and 1 tsp of dry thyme.
Heat your oil and thinly slice the onions, and add to the pan with your thyme. Allow the onions to sweat and soften down for about 15 minutes. Stir occasionally and make sure that they don’t start to burn. Keep them on a low-med heat.
In the meantime you will need;
One yellow pepper, thinly sliced, 5 mushrooms sliced, one ball of mozarella cheese torn or sliced, 2 bulbs of cooked beetroot quartered, a handful of asparagus spears.
When you have laid out the filo pastry on your baking sheet and the onions are ready, place the onions onto the pastry, leaving about 2cm around the edges. Next, place your mozzarella over the onions, followed by the mushrooms, peppers, beetroot and asparagus. Season ever so lightly and place in the preheated oven for approx 20 minutes.
Take out of the oven and allow to cool for a minute or two before transferring to a chopping board or large plate.
Cut into as many, or as few pieces and serve with a fresh rocket salad, tomatoes cucumber and a little dressing.
Enjoy with a nice chilled glass of white wine on a summers evening. It doesn’t get much better.
Orls xx
