Chickpea and Spinach Filo Parcels

Suitable for vegans and vegetarians. Recipe makes 6 parcels.

Ingredients:

• 1 pack of filo pastry, 
• 1 can (400g) of chickpeas, drained and washed, 
• 1 red onion, thinly sliced, 
• 200g washed spinnach, 
• 4 cloves of garlic, minced, 
• 3 tbsp pine nuts, lightly toasted, 
• 4 tbsp finely chopped parsley, 
• 1.5 tsp ground coriander, 
• 2 tsp ground cumin, 
• 0.25 tsp allspice, 
• 2.5 tbsp dried oregano, 
• 1 tsp thyme leaves, 
• 1 tsp turmeric, 
• 1 tsp sumac, 
• 0.5 tsp chilli flakes, 
• 1 heaped tbsp tahini, 
• 2 tbsp olive oil, 
• nigella seeds to sprinkle on top.

Method:

• Start by making the filling. Place a large skillet over medium high heat with 2 tbsp oil. Add onion and cook for 6-7 minutes or until the onions are soft and slightly caramelised. 
• Add garlic and cook for 2-3 minutes or until fragrant. Add spinach and cook until wilted, around 2 minutes.
• Remove from heat and let cool. Meanwhile, add the chickpeas to a bowl and using your hands or a potato masher, mash them to your desired consistency. I find that a chunkier mix with some remaining chickpea bits adds to a more pleasant overall texture.
• Add onion and spinach mix to the chickpeas along with the pine nuts, parsley, coriander, cumin, allspice, oregano, thyme, turmeric, sumac, chilli, tahini, and olive oil. Season to taste with slat and pepper.
• Take filo pastry out of pack and lay the sheets out on a clean, dry surface. Filo can dry out easily, making it crumbly and difficult to work with without it breaking. So while it is out, lightly cover the stack of filo with a damp cloth.
• Take one sheet of filo and lay it out on the counter. Carefully brush it down with water (I like to keep a small cup of water at my station and brush it on with the tips of my fingers) and fold it over lengthways, as shown below.
• 
• Place a handful of the chickpea mix towards the bottom of the pastry sheet and form it into a triangle shape
  
• Fold the bottom corner of the filo over the mix
  
• Brush down the whole pastry sheet with water again. Carefully fold the filo over itself so that you are left with a triangular shaped parcel. The water in between the layers of pastry will evaporate during the cooking process and cause it to puff up, getting beautiful crispy layers. But be careful not to add too much or too little water to the pastry. If you add too much, it will turn soggy and start to dissolve. If you add too little, the pastry will crack and crumble. When the pastry feels soft and fleshy (sorry), you are on the right track!
• Place the parcel on a baking sheet lined with greaseproof paper and repeat until you have used up the chickpea mix.
• Give the parcels one last brush down with water and sprinkle with salt and nigella seeds. Place the tray in an over preheated to 200 C and bake for 25 to 30 minutes or until golden brown and crispy.
• Drizzle with olive oil and let cool for 3-4 minutes. Serve while still warm.