Modern Greek Salad with Spinach, Chickpea & Feta Parcels

Spinach Chickpea and Feta Triangles

Spinach Chickpea and Feta Triangles

Spinach Chickpea and Feta Triangles

Spinach Chickpea and Feta Triangles

O.M.G. I just hit the 15 minute mark with this one. Like I mentioned in my previous post, I’d given up trying to be at 15 minutes because it is way too stressful. But this recipe requires no cooking other than baking which means all you do is assemble and bake. Super easy and super quick. This recipe didn’t WOW me but it did make for a simple meal which is just what I was after, having eaten so much this weekend.

Spinach Chickpea and Feta Triangles

Spinach Chickpea and Feta Triangles

Lots of alterations with this one; I was trying to use up food in my fridge. Instead of using filo pastry I used puff pastry from my freezer and made triangles rather than parcels. Difference lies only in the pastry – puff is more flaky and thick whereas filo is thin.

Spinach Chickpea and Feta Triangles

Spinach Chickpea and Feta Triangles

I also swapped lettuce with red cabbage. I STILL have half of that cabbage left and will have to make lots of salad this week to finish it off.

Modern Greek Salad - modified

Modern Greek Salad – modified

The honey yoghurt was a pleasant surprise. Its slight sweetness complemented the savoury triangles really well.

Modern Greek Salad - modified

Modern Greek Salad – modified

Verdict
Time – 5/5
Taste – 3/5

Jamie’s 15 Minute Meals: Modern Greek Salad with Chickpea & Spinach Parcels
Serves 4
516 calories per serving

Ingredients Out – Oven at 220 Centigrade – Food Processor (bowl blade, thick slicer and fine slicer) – Ovenproof medium frying pan, medium heat – Medium frying pan, medium heat.

Parcels
1x 400g tin of chickpeas
100g feta cheese
100g baby spinach
1 lemon
1 tsp sweet smoked paprika
4 large sheets of filo pastry (from a 270g pack)
Olive Oil

Salad
1 cucumber
1 small red onion
Small handful of fresh mint and coriander
20g blanched almonds
1 handful of olives
650g mixed ripe tomatoes
1 romaine lettuce
2 tbsp extra virgin olive oil

To Serve
Fat-free natural yogurt
Runny Honey

1. Drain and add the chickpeas to the processor along with the feta, spinach, lemon zest and paprika – then blitz until combined.
2. Fold a large sheet of filo pastry in half, dollop ¼ of the mixture into the centre, then 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.
3. Add the parcels to the ovenproof 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 crisp and golden.
4. Swap to the thick slicer in the processor (or use a mandolin) – then run the cucumber through the processor. Swap to the fine sliver, and run through the peeled red onion.
5. Tip the cucumber and onion into a bowl and season with salt, a squeeze of lemon and toss to mix.
6. Finely chop and scatter over most of the top leafy half of the coriander and mint.
7. Put the almonds and olives into the other pan with 1 tbsp. of olive oil.
8. Thickly slice the tomatoes and arrange on a large platter.
9. Slice the lettuce 1cm thick and add to the platter, then sprinkle over the cucumber and onion, drizzle with the olive oil an spoon over the almonds and olives from the pan.
10. Serve the parcels with a good dollop of yoghurt, a drizzle of honey and the salad.

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