Yes, that’s what it says–spanobeetikas, meaning lovely little pockets of carrots, beets, and spinach in phyllo pastry (otherwise known as a super awesome way to use your root veg in the wintertime). The recipe came about because I’ve had a serious craving for beets lately, and Nicole and I have a lot of leftover phyllo pastry in our fridge that has been driving me crazy as I’ve struggled to figure out what to do with all that pastry (I am loathe to throw food out, ever, if I can help it). As such, I started to dream up these little pockets of tasty goodness with the help of some friends (namely, my good friends Jim and Helen for affirming my hunches on flavourings. Thanks friends!)
(makes about 1 dozen spanobeetikas)
1 1/2 small-to-medium sized beets
1 large carrot
1 cup chopped spinach
3 cloves garlic
1 Tbsp butter
1 tsp caraway seeds
2 tsp lemon juice
1/3 cup goat cheese
salt and pepper to taste
*Optional: Chopped Walnuts
1. Turn oven on to 350 F.
2. Grate beets and carrot, mince garlic and slice shallot, wash and chop spinach.
3. Melt butter in a saucepan, saute shallot, garlic, and caraway for about 2 minutes taking care not to brown the garlic and shallot, add lemon juice.
4. Add grated beets and carrot and cook on medium heat for another 2 or 3 minutes. (at this stage, I added just a dash of water and a dash of olive oil to my sauce pan so the veg would cook better and wouldn’t stick to the pan)
5. Add chopped spinach, goat cheese, and season with salt and pepper to taste. (*add walnuts here) Stir occasionally until spinach is wilted.
6. Prep phyllo according to package directions for triangle pockets.
7. Once you have folded your phyllo pockets into triangles, I brushed each of them once over again with butter and sprinkled each with a bit of salt.
8. Pop into the oven for 10 minutes, or until the pockets are golden brown.