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Beet & Butternut Phyllo Flatbread Pizza


8 sheets phyllo dough, thawed
1 medium sized beet
200gm peeled butternut squash (the "neck" piece from a small squash will work well)
2-3 small shallots, sliced thinly (about 50gm)
2oz goat cheese
3/4 oz chopped walnuts
2 handfuls of arugula

Preheat oven to 375F. Line a baking dish with aluminum foil. Lightly spray the squash with olive oil cooking spray on all sides and place it on the foil. Take another small piece of foil and lightly spray; scrub the beet and wrap it in the foil. Place on the baking sheet with the squash. Roast both of these for about 45-60 minutes, until tender. Cool.

Reduce oven heat to 350. When the squash and the beet are cool enough to handle, peel the beet and slice thinly to yield 150gm sliced beets. Slice the butternut squash into thin rounds as well.

Carefully lay out one sheet of phyllo, and spray with olive oil cooking spray. Layer another sheet on top, spray, and repeat until all 8 sheets have been stacked. (Hint: Keep a damp cloth over the full stack of phyllo when not in use to keep it moist and prevent tearing.) If desired, cut the stack of phyllo in half to make two individual flatbreads. Transfer to a foil or parchment-lined baking sheet. Divide the sliced beets and squash evenly among the phyllo, and then the shallots, arugula, goat cheese and walnuts. Season with freshly ground salt and pepper. Bake for 10-15 minutes, until phyllo is crispy and cheese begins to melt.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 391.1
Total Fat: 14.6 g
Cholesterol: 13.0 mg
Sodium: 359.4 mg
Total Carbs: 55.4 g
Dietary Fiber: 5.9 g
Protein: 13.4 g