On August 8, 2013
By Beth Sievenpiper
In Recipe

Beetroot, Spinach, Feta and Almond Parcels

A delicious vegetarian option using garden fresh beetroot and spinach with a hint of garam masala all wrapped up in crispy filo. Yum!



  • 2 tb olive oil
  • 1 onion finely diced
  • 2 garlic cloves finely diced
  • 2 cups finely shredded spinach
  • 1 cup oven roasted beetroot cubed
  • 2 medium tomatoes diced
  • 50 g finely crumbled feta
  • 1/4 cup toasted almonds chopped
  • handful of mint chopped
  • 1 1/2 tsp garam masala
  • 1 lemon juice and zest
  • fresh filo
  • melted butter




oven to 180c

Gently saute the onion in oil until transparent, add garlic continue cooking another minute. Add the garam marsala, diced tomato and season with salt and pepper. Saute until the juices of the tomato are gone. Put mixture into a medium sized bowl. Add the lemon zest and juice, mix in the spinach. Add the toasted almonds, mint and feta fold in the beetroot mixing until just combined. Your filling is ready

Melt butter, gently lay your filo on in a slightly damp tea towel. Brush the first sheet with the melted butter turn over on the one directly underneath it and then butter that side, turn again.

You should have 3 buttered sheets of filo. starting at one end place about 1 cup of filling at the end of the sheet spreading it towards the sides until it is about 2 inches from each end. It should look like a slightly mounded sausage. Fold sides in slightly over the mixture and butter edges. Roll up the parcel keeping the filo quite tight. Brush the end with butter and place seam down on the baking sheet. Continue until all the mixture is used up. Brush the tops of the filo with butter. Bake in a 180 c oven for 35 to 40 minutes until golden brown.

I like to serve this with a garlic infused greek yoghurt and smokey paprika.

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