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Τάρτα με Φέτα, Παντζάρι και Άνηθο

Quiche Lorraine with Feta, Beetroot, and Dill


1 package KANAKI Chilled COUNTRY STYLE Filo Pastry
Olive oil
5 eggs
1 cup milk
Beetroots, sliced
Feta cheese, crumbled

Preparation - Steps

Begin by opening the package of KANAKI Chilled COUNTRY STYLE Filo Pastry and greasing a baking dish with olive oil. Place one sheet of Chilled COUNTRY STYLE Filo Pastry in the baking dish and brush it with olive oil. Repeat this process for the next three sheets. Next, in a bowl, whisk together the eggs, milk, salt, and pepper. Cut the beetroot into slices and crumble the feta cheese. Pour half of the egg mixture from the bowl into the baking dish with the phyllo dough and arrange the beetroot and feta cheese on top. Add some dill, then pour the remaining egg mixture over, ensuring to add more feta. Fold the edges of the phyllo dough inward and brush them with olive oil. Place it in a preheated oven at 180°C (350°F) for 45 to 50 minutes, or until golden brown and ready.

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