Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves 4
Cuisine French
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 644
Fat 36.2g
Saturates 18.8g
Protein 28.7g
Carbs 55.5g
Sugars 15.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 190°C, gas mark 5.


Melt the butter. Using a pastry brush, grease a 12-hole muffin tin with some of the melted butter.


Cut the phyllo pastry into 24cm x 6cm squares and place one in each muffin hole, pressing it up the sides. Brush the pastry with melted butter, then repeat with the remaining squares and butter, layering up to make 12 pastry cups.


Place the tin in the oven for 10-12 minutes, or until the pastry is golden.


Dice the beetroot.


In a bowl, mix the diced beetroot with the thyme leaves. Season well and stir to combine.


Cut the Valençay into wedges and place in the pastry cups and top with the seasoned beetroot. Return the cups to the oven for 5 minutes, or until the cheese melts.