Red Amaranth & Beetroot Fillo Recipe

Red Amaranth & Beetroot Fillo recipe, which is a perfect mix of taste and texture wrapped inside crispy fillo sheets baked to perfection. 

What’s more, this fusion recipe is a delicious amalgamation of baked flaky pastry stuffed with a mix of red amaranth, feta, halloumi, ricotta and beetroot; served with tamarind-based smoked fig chutney. 

So, give your evenings a hearty twist with this recipe and enjoy!

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4 Servings-+

20 filo pastry

1 tablespoon garlic

10 ml refined oil

1 teaspoon black pepper

20 gm butter

200 gm beetroot

60 gm cheese- feta

30 gm ricotta cheese

30 gm halloumi cheese

100 gm tamarind

50 gm figs

120 gm jaggery

1 teaspoon black salt

1 teaspoon ginger powder

10 gm cumin

1 teaspoon paprika powder

salt as required

1/2 pounds fennel seeds

1 bay leaf

1 tablespoon kashmiri red chilli

10 ml refined oil

50 gm black olives

4 sprigs microgreens

Step 1 / 7 Making Of Fillo Mix

To begin with this easy recipe, grate and roast the beetroot, mix with sauteed garlic, chopped amaranthus leaves and crushed black pepper, rest it for a while.

Step 2 / 7 Add Cheese

Now Add feta, ricotta and yellow cheddar.

Step 3 / 7 Layer The Fillio

Apply melted butter on the fillo sheet, make 3 layers of the same.

Step 4 / 7 Cut The Triangles

Cut it into 6 even pieces, place the filling on the fillo. Roll into triangle pouches.

Step 5 / 7 Bake It To Perfection

Bake it at 160 degrees C for 3-4 mins, then 180 degrees C for 5 mins.

Step 6 / 7 For Chutney

Break jaggery into pieces, add warm tamarind juice, add rest of the dry spices, mix in a shallow pan with oil, slightly temper it. Add chopped figs finally.

Step 7 / 7 Serve It With Dip

Mix all the ingredients and make it to boil. Cool and serve with freshly baked Fillo.