Easter is the perfect time to put something just a little bit special on the table without spending too much time in the kitchen. This beet pie with feta, caramelized onion and crispy filo pastry is perfect for a festive Easter brunch or a spring-like lunch. Cooking the beets first in salt crust from Zeeuwsche Zoute Puur gives them a deep, pure flavor that contrasts nicely with the feta and sweet onion. The sunflower sprouts complete the dish with a fresh, green touch.
6
Easy
40 minutes + 1 hour of oven time
Preheat the oven to 200 °C. Mix the sea salt with the egg whites into a coarse mixture. Place one layer on a baking sheet lined with baking paper, place the unpeeled beets on top, and cover completely with the rest of the mixture. Bake for 45-60 minutes, depending on size. Let cool slightly, break open the salt crust, remove and peel the beets. Cut into thin slices.
Cut the onions into half rings. Heat 1 tablespoon of olive oil in a pan and fry the onion over low heat for about 15 minutes. Add the balsamic vinegar and sugar and fry for another 5 minutes until the onion is soft and dark. Let cool.
Reheat the oven to 180 °C (hot air: 160 °C). Line a baking tray with baking paper. Lay down a sheet of filo pastry and brush lightly with olive oil. Lay another sheet of filo pastry on top of this and brush it with olive oil as well. Repeat until you have a solid layer of 6-8 sheets.
Spread the caramelized onion over the bottom. Lay the slices of beet on top. Crumble the feta on top, sprinkle the pine nuts and grind some black pepper.
Bake the cake for 20-25 minutes in the center of the oven, until the filo pastry is golden brown and crispy.
Remove from the oven and allow to cool briefly. Just before serving, garnish with watercress.
Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.
Credit header: © iStock – sveta_zarzamora
