These make an ideal vegetarian lunch, especially if you are short of time.
I saw Jamie Oliver make these little parcels on his ‘Fifteen Minute Meals’ TV show. I’m usually not a big fan of his recipes or the speedy meals he creates but, to be honest, I was pretty impressed with how easy these were.
The only slightly fiddly aspect is the filo (phyllo) pastry, as its thinness inherently brings the problem of it tearing. However, these are the type of parcel that you don’t have to be too precise with and if you end up with a little hole somewhere then it doesn’t really matter.
The recipe is also very adaptable as you can play with the filling to make it more interesting. For example, you could add some cooked chicken, or even use tuna rather than feta. I pretty much used Jamie’s recipe, except for the addition of some sun-dried tomatoes to add another element to the flavour.
The recipe below makes enough filling for 6 small parcels to be served with accompaniments of your choice for lunch, but you could make 4 slightly larger ones instead if that is how many people you have to serve. As there are only two of us in the household, I have reheated these to eat at work and have discovered that the filo stays surprisingly crunchy even after being in the microwave.
One thing I would like to mention is that I don’t think you need to add salt to this – the feta gives the mixture enough flavouring.
Don’t forget that I will be posting every day between this Saturday and Christmas – my oven has been working overtime 🙂
Ingredients – serves either 4 or 6, depending on how many parcels you make:
- 400g/14 oz tin chickpeas, drained and rinsed
- 100g/3.5 oz feta cheese, roughly chopped
- 8 sun-dried tomatoes
- approx 150g/5 oz baby spinach leaves
- black pepper, to season
- 4 or 6 sheets filo (phyllo) pastry
Heat your oven to 200C/180C fan forced/390F.
Spray a baking tray with a little cooking spray.
Put the chickpeas, feta cheese, tomatoes, spinach leaves and a little pepper in your food processor and blitz until combined (it will be almost like a puree but not quite as wet).
Working relatively quickly (to avoid the pastry drying out), take one sheet of filo and fold it in half. Put a portion of the chickpea mixture into the centre of the pastry, then gather up the edges of the pastry to form a parcel. Carefully place on the prepared baking tray.
Repeat the above step to form all your parcels.
Cook in the oven for 10 minutes or until the top of the pastry is golden.
Serve and enjoy!