Chickpea, spinach and feta parcels
These are delicious little parcels that are perfect for picnics and parties. They’re also great in lunchboxes.
Cook's tip
Blanching and wringing the spinach is an important step that shouldn’t be missed. If skipped, the filling will be too wet as the spinach releases so much water as it cooks.
Next, why not try more fast, simple dinner recipes from the House & Garden recipe archive?
This is an extract from Pulse: Modern recipes with beans, peas & lentils by Eleanor Maidment
What you'll need
Chickpea, spinach and feta parcels
Ingredients
Preparation
Step 1
Place the spinach in a large bowl and pour over a kettle of just-boiled water. Press down with a wooden spoon to submerge the leaves and allow to wilt for a minute. Drain the spinach and rinse under cold water to cool, then squeeze between your hands in batches to remove as much water as possible. Pat dry thoroughly on paper towels and set aside until needed.
Step 2
Heat 2 tablespoons oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt for 5–6 minutes until just golden.
Step 3
Meanwhile, roughly crush the chickpeas in a large bowl with a potato masher. Add them to the pan and fry for a minute more. Add the spinach and fry for 2 minutes; take off the heat and cool for 10 minutes.
Step 4
Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line a large baking tray with baking parchment.
Step 5
Halve the filo sheets lengthways to create long strips (about 10 cm/4 inches on the short side). Stir the feta and za’atar into the spinach mixture; taste and season with salt and pepper.
Step 6
Take one filo strip and brush lightly all over with oil. Pile a generous spoonful of the mixture into the bottom corner. Fold the pastry strip up on the diagonal to create a triangular parcel encasing the filling. Don’t wrap them too tightly or they’ll split when they cook. Repeat using all the pastry and all the filling.
Step 7
Place the parcels on the lined baking tray. Brush all over with more oil and scatter the tops with a little more zaatar. Bake for 20–25 minutes, or until golden and crisp. Cool for at least 10 minutes before serving. They are great warm or at room temperature.
