Chickpea Bourekia

Description
Serves 6 as part of a mezethes plate

Ingredients

 * 250 g (8 oz) cooked chickpeas
 * 2 tablespoons virgin olive oil
 * 1 onion, finely chopped
 * 1 clove garlic, finely chopped
 * 2 tomatoes, peeled, seeded and finely chopped
 * salt and freshly ground black pepper, to taste
 * ½ cup (125 mL / 4 fl oz) dry white wine
 * 125 g (4 oz) goat's milk or other feta cheese, crumbled
 * 1 tablespoon finely chopped fresh coriander (cilantro)
 * 1 egg, beaten
 * 225 g (7 oz) filo pastry
 * olive oil, as needed

Directions

 * 1) Preheat the oven to 190°C (375°F / gas mark 5).
 * 2) Mash the chickpeas in a large bowl and set aside.
 * 3) Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent.
 * 4) Add the tomatoes, salt and pepper, and stir.
 * 5) Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
 * 6) Now prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil.
 * 7) Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the filo and roll the pastry lengthways into a sausage shape.
 * 8) Bake for 15–20 minutes, until golden in colour.