Serves 6 as part of a mezethes plate
- 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
- Preheat the oven to 190 °C (375 °F / gas mark 5).
- Mash the chickpeas in a large bowl and set aside.
- Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent.
- Add the tomatoes, salt and pepper, and stir.
- 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.
- 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.
- 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.
- Bake for 15–20 minutes, until golden in colour.
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