When I spotted this Beetroot vegetable pie (plaattaart) in the Allerhande, I knew that this had to be next vegetarian dish. It looked so delicious and simple that I had to try it and oh I am so happy I did. For my readers that do not live in the Netherlands; Allerhande is a monthly magazine from the Albert Heijn (one of the largest supermarkt chains here). I use it as one of my many inspiration sources. This recipe is filled with fresh vegetables (which I all bought on the market), it is very simple and the ingredients used can be easily substituted if you wish, which is something that I did.


The pie in the magazine was originally made with kale, red onion, beetroot and goats cheese, but as I said I substituted some of this. I substituted the red onion for yellow onion, the kale for spinach, and the goats cheese for feta cheese, because to be honest I do not like goats cheese a single bit. The other two I simply swapped due to the fact that I had those ingredients lying around the house. The number of varieties for this pie are endless. You can substitute any ingredient that is on that list, so that it can fit to your taste.

Vegetable pie with beetroot, feta cheese and spinach (4 people)

500 grams of beetroot
200 grams of spinach
200 grams of feta cheese
2 yellow onion
10 square puff pastry sheets
5 sprigs of thyme

1. Boil the beetroots for one hour, but don’t peel them yet. You can tell if they have been cooked when you can easily poke them with a fork.

2. Preheat the oven at 200 degrees when the beetroors have been cooking for half an hour. Also take the puff pasty sheets out of the freezer to defrost.

3. After one hour, drain the excessive water from the pan and peel the beetroors. This should go easily. If you want to protect your fingers from turning an interesting colour, you can use a kitchen towel to hold the beetroot. This might also be a good idea considering the beetroots are still really hot.

4. Cut the beetroots and the onions into wedges. Put them in a bowl with 3 tablespoons of oil and the thyme, toss the vegetables and place on a baking tray covered with greaseproof paper. Roast the vegetables for 20 minutes in the middle of the oven.

5. In the meantime, place the puff pastry sheets on a different baking tray, also covered with greaseproof paper. Make holes in the pasty with a fork and place on top of the oven during the final 10 minutes of the vegetables.

6. While both trays are on the oven, heat some oil in a pan and cook the spinach for 2-3 minutes.

7. After 10 minutes, take both trays out of the oven. Place the onion, beetroot and spinach on top of the puff pastry and divide evenly. The for the final touch, crumble the feta cheese on top and put back in the oven for an additional 10 minutes.

8. After another 10 minutes, take the tray out the oven and enjoy!


It is such a delicious, yet simple dish to make. It can be enjoyed as a main course or as a side dish, but it could also be served as a bite during a party. All you have to do then is cut it into smaller pieces. And if you happen to have any leftovers, you can also take them to work or school in a lunchbox. Reheat for 30-40 seconds and you have a delicious lunch.

Like I said, the number of topping varieties are endless, so you can basically make this dish all year round with the vegetables that are in season at that moment.

What would your favourite topping be?

Love Patricia