Beetroot, Spinach & Goats Cheese Parcels

This vegetarian option can be frozen prior to cooking and stored for up to 4 weeks.


  • 1 pack of puff pastry
  • 450 g (1lb) supervalu beetroot
  • 200 g (7 oz) supervalu goats cheese
  • 100 g (3 ½ oz) supervalu spinach
  • 1 supervalu onion, diced
  • 30 g (1 oz) supervalu goodness pine nuts
  • 30 g (1 oz) supervalu cranberries (optional)
  • 1 supervalu egg (egg wash)
  • 15 g (½ oz) supervalu butter
  • 1 tblsp supervalu balsamic vinegar
  • 1 tblsp supervalu olive oil
  • supervalu salt and pepper, to season


  1. Preheat the oven to 190°C (375°F/Gas 5).
  2. Place the beetroot on a baking tray and drizzle with the olive oil, season with salt and pepper and roast for 40 – 45 minutes until tender. Set aside to cool, then remove the skins.
  3. In the meantime, put the butter into a large pan and melt over a moderate heat, add the onions and cook until softened and translucent, add the spinach and cook for 2–3minutes until just wilted. Remove from the pan, place in a colander and squeeze to remove excess moisture.
  4. Cut the beetroot into 1cm dice, and place in a bowl with the spinach, balsamic vinegar, onion, pine nuts, cranberries (if using) and goats cheese, season and set aside.
  5. Roll out the pastry on a lightly-floured surface, cut out 6 x 15cm squares. Place the beetroot mixture into the centre of each pastry square then brush the pastry edges with eggwash.Seal the pastry to form a parcel.
  6. Place in a preheated oven for 20–22 minutes until golden and crisp.
  7. Serve immediately with baby potatoes drizzled with butter and some green beans.


Recipe courtesy of Supervalu


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register