Caramelized onion, beetroot and feta cheese baklawa

Preparation time : 40 minutes
Serving net weight : 350g


  • Phyllo dough sheets  300g
  • Diced organic feta cheese  400g
  • Shredded boiled beetroot  300g
  • Sliced white onion  150g
  • Extra virgin olive oil  50g
  • Fresh thyme  50g
  • Walnuts  50g
  • Salt  100g
  • Garlic  5g
  • Lemon juice  10g


  • Preheat oven to 200°C
  • In a large sauce pan, add olive oil, beetroot and sliced onion. Sauté them for 10 minutes or until lightly crisp. Transfer the mixture to a baking tray and let it cool completely
  • Stack six phyllo sheets on top of each other and spread the beetroot mixture on top. Break down feta cheese with your finger and sprinkle evenly on top
  • Fold the stack into a big roll and cut 10cm portions. Transfer them to the baking tray and bake for 10 minutes
  • In a blender, add the walnuts, fresh thyme, olive oil, garlic and lemon juice. Blend to make the sauce
  • Serve the baklawa rolls with the sauce