Ingredients

The following ingredients have 4 Servings
  • 9 sheets filo pastry
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (130g) basil pesto
  • 2/3 cup (70g) grated mozzarella
  • 250g cooked baby beetroots, cut into wedges
  • 125g feta, crumbled
  • 1/4 cup flat-leaf parsley
  • 1/4 cup mint leaves
  • 2 tablespoons pine nuts

Instruction

  • Place a large baking tray in the oven and preheat oven to 220C.
  • Place 1 sheet of flo on a piece of baking paper. Brush with oil and top with another sheet. Repeat until you have a stack of 9 sheets, then prick all over with a fork. Spread with half the pesto and sprinkle over mozzarella, leaving a 2cm border around the edges. Fold in the edges to make a crust. Carefully transfer to preheated tray and bake for 10 minutes or until crisp.
  • Top with beetroot and feta, season, then return to the oven for a further 5 minutes or until warmed through. Top with parsley, mint, pine nuts and remaining pesto.