Chickpea and Spinach Pastilla with Mushrooms
Vegetarian Christmas food can be just as exciting as the traditional feast! And this chickpea and spinach pastilla with mushrooms is exactly the type of recipe to get your guests excited about.
- 4 tbsp olive oil
- 250g chestnut mushrooms, diced
- 1 red onion, finely chopped
- 1 tbsp fresh root ginger, finely chopped
- 3 cloves garlic, finely chopped
- 800g canned chickpeas (two tins), drained
- 200ml vegetable stock
- 300g rainbow chard, stalks removed, leaves chopped
- 200g filo pastry
- 100g butter, melted
- 200g feta cheese, diced
- salt to taste
- freshly ground black pepper
1. Heat half the olive oil in a large sauté pan and fry the mushrooms for 10 minutes or until they start to brown. Remove from the pan and reserve.
2. Add the rest of the oil to the pan and fry the onion, ginger and garlic for 10 minutes without colouring.
3. Add the chickpeas and vegetable stock and bring to a simmer. Add the chard and cook for 2 minutes to wilt it. Leave to cool for 10 minutes.
4. Preheat the oven to 190°C (170° fan). Brush the base and sides of a 23 cm (9-inch) round springform cake tin with melted butter. Use two-thirds of the filo pastry to line the base and sides of the tin, brushing each layer with butter as you go.
5. Stir the mushrooms and feta cheese into the chickpea mixture and taste it for seasoning, adding salt or black pepper if necessary. Spoon the filling into the pastry case, then fold over the overhanging sides of the pastry. Brush the rest of the filo sheets with butter and cover the top of the pie, scrunching the pastry a little. Any leftover butter can be poured over the top.
6. Bake the pie for 40 minutes or until the pastry is golden brown and the filling is piping hot in the centre.
