Spinach and ricotta strudel with chickpeas

• Vegetarian

• Produce

  • 1 400g tin Chickpeas
  • 3 cloves Garlic
  • 1 Red onion
  • 150 g Spinach, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Nutmeg, ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 Spray oil

• Nuts & Seeds

  • 100 g Walnuts

• Bread & Baked Goods

  • 100 g Filo pastry

• Dairy

  • 250 g Ricotta cheese

Found on amuse-your-bouche.com

Description

Ingredients

• 1tbsp oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 150g fresh spinach, roughly chopped
• 400g tin chickpeas, drained (240g when drained)
• 100g walnuts, coarsely chopped (optional)
• 250g ricotta cheese
• 1 egg, lightly beaten
• Pinch of ground nutmeg
• Salt
• Black pepper
• ~100g filo pastry (about 6 sheets)
• Spray oil

Directions

• Heat the oil in a pan, and cook the red onion and garlic over a medium heat for a few minutes until transparent. Add the spinach, and cook for a further 1-2 minutes until wilted. Remove from the heat and leave to cool for a couple of minutes.
• Add the drained chickpeas, walnuts, ricotta cheese and the egg, and mix well. Season with a pinch of nutmeg and a generous amount of salt and pepper.
• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Lay one sheet of filo on a lightly greased baking sheet, and give it a couple of sprays of oil. Add another sheet, spray again, and add a third sheet (you could use more than 3 if you like, but I think 3 works pretty well).
• Spoon your filling onto the pastry - since I made a large rectangular pie, I covered the whole sheet, just leaving an inch or so around each side. Spread the filling out into an even layer. Top with three more sheets of pastry, again spraying lightly with oil between each layer.
• Scrunch the excess pastry around each edge to seal the pie - I just loosely tucked it underneath. Make a couple of small slits in the top, and bake for around 40 minutes, until the pastry is golden brown.