Chickpea and feta parcels

    50 min

    Crisp, golden parcels filled with chickpeas, potatoes and cheese, with a touch of warm Eastern spices, make a really tasty and satisfying main dish. Pair them with a tomato or mixed salad, and you have a complete meal. Served cold, they would also make a great addition to a packed lunch or picnic.

    12 people made this

    Serves: 4 

    • 200 g (7 oz) potatoes, peeled and cut into 1 cm (½ in) dice
    • 5 tbsp extra virgin olive oil
    • 6 shallots, finely chopped
    • 1½ tsp ground coriander
    • 1½ tsp ground cumin
    • 2 cans chickpeas, about 410 g each, drained and rinsed
    • 45 g (1½ oz) feta cheese, crumbled
    • 45 g (1½ oz) sultanas
    • 1 small fresh red chilli, seeded and chopped
    • 3 tbsp snipped fresh chives
    • 16 sheets filo pastry, about 30 x 18 cm (12 x 7 in) each, 280 g (10 oz) in total
    • 1 tsp sesame seeds
    • salt and pepper

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 190°C (375°F, gas mark 5). Put the potatoes in a saucepan of boiling water and simmer for 5 minutes. Drain well and set aside.
    2. Heat 1 tbsp of the oil in a wide pan, add the shallots and cook gently for 2–3 minutes or until softened. Stir in the ground coriander and cumin, and cook for 30 seconds.
    3. Remove from the heat and add the chickpeas, potatoes, feta, sultanas, chilli and chives. Season with salt and pepper to taste. Stir well to mix.
    4. Lay a sheet of filo pastry out on a work surface and brush lightly with some of the remaining oil. Top with a second sheet and brush lightly with oil. Place one-eighth of the filling at a short end, about 2.5 cm (1 in) from the edge. Fold in the sides over the filling, then fold over the nearest edge and roll up into a neat parcel. Repeat with the remaining sheets of filo and filling to make 8 parcels.
    5. Place on a baking sheet, brush lightly with the last of the oil and sprinkle with the sesame seeds. Bake for 20–25 minutes or until crisp and golden brown. Serve warm or cold.

    Some more ideas

    To make curried chickpea parcels, add 2 tsp mild curry paste with the spices in step 2. If you prefer a hotter filling, leave the seeds in the chilli. * For butter bean parcels, use 2 cans butter beans, about 410 g each, drained and rinsed, and mix with the potatoes, 4 finely chopped spring onions, 45 g (1½ oz) crumbled Cheshire cheese and 4 tbsp apple chutney. Season with salt and pepper, then wrap in the filo sheets and bake as in the main recipe.

    Plus points

    Filo pastry contains no fat; it's just what you add when brushing it. Using olive oil rather than melted butter minimises the amount of saturated fat. * Like other pulses, chickpeas are an important source of protein for those following a vegetarian diet. Combining chickpeas with dairy foods such as cheese makes a nutritionally well-balanced dish. * Feta cheese, traditionally made from sheep's milk, is moist and crumbly. It is high in saturated fat and salt, but has such a good piquant flavour that a little can go a long way in a recipe.

    Each serving provides

    E * B1, B6, C, folate, niacin, calcium, copper, iron, potassium, zinc

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    a bit sloppy with the filo pastry but all the flavours were there a nice alternative to meat.  -  14 May 2014