Description Edit

Serves 6 as part of a mezethes plate

Ingredients Edit

Directions Edit

  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.
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