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Beet and Feta Filo Pizza

Beetroot and Feta Filo Pizza
Start the party with this beautiful and delicious pizza! The flaky filo dough is complemented by a tender beet center, making this the perfect appetizer. 


  • 4 medium-sized beets, roasted and sliced

  • 1/2 cup crumbled feta cheese

  • 1/2 cup caramelized onions

  • 1/4 cup pine nuts

  • 2 tablespoons microgreens

  • 6 sheets of filo dough

  • 1/4 cup unsalted butter, melted

  • salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. Roast the beets in the oven at 375°F for 45 to 50 minutes, or until tender. Once cooled, peel the skin off the beets and slice them into thin rounds. 
  3. In a small skillet over medium heat, toast the pine nuts until golden brown and set aside. 
  4. Caramelize the onions by cooking them in melted butter over medium heat for about 20 to 25 minutes, or until soft and golden brown. 
  5. In a small bowl, crumble the feta cheese and set aside. 
  6. Take 6 sheets of filo dough into the desired size. 
  7. Brush each layer with melted butter before layering the next sheet and then place the filo dough squares onto the baking sheet. 
  8. Once the phyllo dough squares are stacked and layered, place a few beet slices, caramelized onions, and crumbled feta cheese in the center of each square. 
  9. Season the mixture with salt and pepper to taste. 
  10. Bake the beet tarts in the preheated oven for 12 to 15 minutes, or until the filo dough is golden brown and crispy. 
  11. Once baked, garnish with toasted pine nuts and microgreens before serving. 
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