Modern Greek salad spinach, chickpea & feta parcels

Images © David Loftus, 2012 

Dish type: salad, main course
Serves 4
516 calories


1 x 400g tin of chickpeas
100g feta cheese
100g baby Spinach
1 lemon
Tsp sweet smoked paprika
4 large sheets off filo pastry (froma270gpack)
Olive oil

1 cucumber
1 small red onion
Mixed bunch of fresh coriander and mint
20g blanched almonds
1 handful of black olives (stone in)
650g mixed ripe tomatoes
1 romaine lettuce
2 tbsp extra virgin olive oil

To serve
Fat free natural yoghurt
Runny honey

Ingredients out
· Oven at 220C/425F/gas7
· Food processor (bowl blade, thick slicer & fine slicer)
· Oven proof medium frying pan, medium heat
· Medium frying pan, medium heat

Start cooking
· Drain and add the chickpeas to the processor along with the feta ,spinach, lemon zest and paprika ,then blitz until combined

Fold a large sheet of filo pastry in half, dollop ¼ of the mixture into the centre ,push your thumb into the middle to make a space for the filling to expand as it cooks, then bring the sides up and very loosely pinch into a parcel

· Repeat to make 4 parcels

· Add to the oven proof pan with 1 tablespoon of olive oil and fry for a couple of minutes to crisp up the bottom, then bake in the oven until beautifully golden and crisp

· Swap to the thick slicer in the processor

· Scratch a fork down the length of the cucumber all the way round, then run it through the processor

· Swap to the fine slicer and run through the peeled onion

· Tip the veg into a bowl, season with salt, squeeze over the juice of the zested lemon and scrunch to mix

· Finely chop and scatter over most of the top leafy half of the coriander and mint

· Put the almonds and olives into the empty pan with 1 tablespoon of oliveoil

· Thickly slice the tomatoes and arrange nicely on a large platter

· Slice the lettuce 1 cm thick and add to the platter ,then sprinkle over the cucumber and onion, drizzle with the extra virgin olive oil and spoon over the contents from the pan

Jamie's 15-Minute Meals is published by Michael Joseph, Penguin
Recipes © Jamie Oliver 2012

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