RecipesVegetarian and Vegetables

Beetroot, Feta and Potato stack Recipe

Beetroot and feta make a wonderful combination, especially if you add a drizzle of honey to sweeten the earthy tones of the beetroot Dill is used more in Scandinavian cooking rather then British so this dish tries to marry the two together.

Vegetarian
Beetroot, Feta and Potato stack Recipe
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Ingredients

For the recipe:
  • 3 large potatoes peeled and sliced thinly
  • 1 pack cooked beetroot
  • 1 pack feta cheese
  • Handful fresh spinach
  • ½ pint milk
  • 1 egg
  • 1 teaspoon organic dill herbs
  • ½ teaspoon organic allspice
  • To taste salt and pepper or Steenbergs Organic Perfect Salt Mix

Beetroot and feta make a wonderful combination, especially if you add a drizzle of honey to sweeten the earthy tones of the beetroot

Dill is used more in Scandinavian cooking rather then British so this dish tries to marry the two together.

Serves 4

Method

01
Line a rectangle tin or deep tray with greaseproof paper high enough to cover the whole inside of the tin.
02
Sprinkle the dill and some salt and pepper in the bottom of the tin
03
Slice and layer the beetroot in the bottom covering the whole base of the tin
04
Take half the sliced potatoes and layer them on top of the beetroot and add salt and pepper and a sprinkling of allspice
05
Next put the spinach in and season with pepper only - feta layer is salty
06
Crumble the feta over the spinach
07
Finally add the remaining layer of potatoes season with salt and pepper and a sprinkling of allspice
08
Beat the egg and milk together and pour over the whole dish
09
Cover with the edges of greaseproof and add a piece of greaseproof on top to cover the whole tin
10
Put another tin on top to weigh the potatoes down
11
Cook for 1 1/2 hrs on 170’c
12
Turn over when cooked using the top piece of greaseproof and a flat tray or plate
13
Remove remaining greaseproof and serve with a salad or any vegetables of your choice