Sabrina Ghayour's beetroot and feta lattice recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s beetroot and feta lattice By You Magazine - August 16, 2020 It’s no secret that I always keep vacuum-packed cooked beetroot and feta cheese in my refrigerator at all times. They have saved me from going hungry on many occasions and are actually rather wonderful paired together, especially in salads. But sometimes you want something warm and comforting. This beetroot and feta lattice is a perfect balance of a sweet, salty and creamy filling encased in puff pastry: comfort food personified. Hot or cold, side dish or main, it’s a winner. Kris Kirkham SERVES 4-6 400g vacuum-packed cooked beetroot in natural juice (or peeled, cooked whole fresh beetroot) 1 heaped tsp dried wild oregano 1 tsp chilli flakes 300g vegetarian feta cheese 320g ready-rolled all-butter puff pastry sheet beaten egg, to glaze freshly ground black pepper 1. Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking paper. 2. Coarsely grate the beetroot. Place in a sieve and squeeze out as much of the juices as you can without mashing it. Tip it into a mixing bowl with the oregano, chilli flakes and a generous amount of pepper, then loosely crumble in the feta and give everything a good mix. 3. Cut the pastry sheet in half lengthways to form 2 long rectangles (one for the base of the lattice and one for the top). Lay the pastry base on the prepared baking tray and spoon the filling along its length, then use your hands to neatly pack and compress the filling into a sausage shape, leaving a 1cm border of pastry. 4. Take the pastry top and make a series of small diagonal cuts in rows, leaving a 3cm border of uncut pastry (or cut a pattern of your choosing). Lay the top over the filling, carefully stretching it to cover the filling, then tuck the edges underneath the pastry base to neaten and hide the seam. Press the edges down firmly to seal, then brush beaten egg over all the exposed pastry. 5. Bake for 25-30 minutes, or until the pastry is deep golden brown. Remove from the oven and serve hot or cold, cut into slices. Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved