1

Place 75g baby spinach leaves in a colander over the sink and pour over boiling water to wilt. Rinse

2

under cold water, then squeeze firmly to remove excess liquid. Coarsely chop. Whisk 2 eggs, ⅓ cup (85g)

3

97% fat-free cottage cheese and ¼ cup (65ml) light sour cream in a medium bowl. Stir in spinach and

4

1 teaspoon fresh thyme leaves. Season with salt and pepper and set aside. Preheat oven to 200°C. Thaw

5

2 x 170g sheets frozen reduced-fat puff pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in

6

total. Place pastry rounds on two non-stick baking trays. Thinly slice 250g drained, fresh cooked beetroot.

7

Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border. Fold up

8

the pastry border to form a rim, pinching at 3cm intervals for a decorative edge. Spoon spinach mixture

9

over beetroot layer, then arrange remaining beetroot slices on top. Lightly brush 2 teaspoons skim milk

10

over pastry edges. Bake for 15 minutes. Crumble 80g soft goat’s cheese over filling and bake for a further

11

5 minutes or until pastry is crisp and golden. Season with freshly ground pepper and sprinkle with thyme

12

sprigs to serve.