Seasonal tastes better: beetroot Spanakopita
It's time again - time for the new seasonal vegetables. Seasonal tastes better - The Foodblogger seasonal calendar goes into the second round. Our favorite Vegetables this month are Leek and Beetroot . And I always like to tell the story of prayer, love-hate and me. In the meantime we are really good friends. And that's why I chose the beetroot. I received wonderfully tender young specimens on the market and today I bring you the recipe for a beetroot spanakopita strong>
Beetroot Spanakopita h2>
If you ask yourself now: Spanako- what ? Maybe it's in connection with spinach and feta! Spanakopita is actually a delicacy made from filo pastry and spinach and comes from Greek cuisine. An almost 7 year old recipe for it even exists in the blog: Spinach pie in Greek: Spanakópita. When I came across the variant with beetroot while scrolling through the taste magazine , it had happened to me immediately. These colors alone! And then this heavenly combination of gently steamed beetroot, creamy ricotta and mild feta, mhhmmm ... You see, you just have to copy this!
Seasonal tastes better!
If you missed the first month with my Brussels sprouts cream soup with pecorino and hazelnuts, here's the short info on what we're doing: we've teamed up as a large group of food bloggers, to share what's close to our hearts. Namely the seasonal and regional cuisine. Every month, we pick two vegetables that are currently available from us and provide you with a variety of recipes on specific topics. There are 26 bloggers this month who have brought you some leek and beetroot. At the end of the post, I link all the other recipes so you can easily jump back and forth. You can also find all the recipes in our seasonal tastes better Pinterest board and in Seasonal it tastes better Flipboard magazine.
But now there is the recipe:
Beetroot Spanakopita h2>
- 1 small red onion
- 2 garlic z
- some sprigs of fresh thyme
- approx. 500 g of small beetroot
- 50 g of liquid honey
- 50 ml of balsamic vinegar 500 g ricotta span>
- 200 g feta span>
- 3 eggs 2 pinches of freshly ground nutmeg
- 8-10 sheets of Filo dough (Yufka)
- ggf.Brush a casserole dish about 24 x 18 cm with olive oil.
Heat some olive oil in a large pan. Peel and finely chop the onion and garlic and fry slowly with 2-3 sprigs of thyme.
Place 1 sheet of filo pastry on the worktop and brush with a little olive oil. Place two more leaves on top and also oil well. Carefully place in the baking pan, leaving the edge over. Put 3 more leaves together as described above and place them turned 90 ° onto the first layer in the baking tin. Add the beetroot mixture and smooth. Move the dough edges inwards. Put the remaining two dough sheets back oiled and put them folded on the casserole.
The casserole Carefully cut diagonally, then brush with olive oil and sprinkle with a little poppy seeds and other thyme leaves. Bake in the preheated oven on the middle rack for about 35-40 minutes until the dough is golden brown and crisp.
The idea for the recipe comes from the taste magazine, June 2016 issue.
Other Recipes with Beetroot in the Blog
Spinach & Chickpea Salad with Beetroot and Beetroot Hummus Dressing
Spring salad with baked beetroot, goat cheese, oranges and hearty granola
Beetroot chocolate cake