I’ve wanted to use up the chargrilled peppers I bought in to make ajvar, and figured I’d have a go at making some kind of Levantine take on spanakopita. Especially since filo pastry (ready-made, obviously) is so quick to cook.
I’ve swapped the traditional spinach and feta filling for the peppers and some tinned chickpeas, along with some heavy spicing, garlic and tomato.
I love Middle Eastern food and know that mint and lemon are frequently-used flavours, so added a little of both – mint sauce (which Marc insists on having in the house at all times), and some cheap bottled juice.
I realised after making them that they’re entirely vegan – a kind of guilt-free samosa.
- 6 sheets filo pastry (Jus-Rol at ASDA, £1.80/7 sheets)
- 3 chargrilled peppers, roughly chopped
- 1 red onion, finely diced
- 1 tin of chickpeas, drained
- 2tsp ground cumin
- 1tsp ground coriander
- 1/2tsp hot chilli powder
- 1tsp table salt
- 1tsp garlic paste
- 1tbsp tomato puree, loosened with a 4tbsp water
- 1/2tsp mint sauce
- 1tbsp lemon juice
- Olive oil
- Salt and pepper
- Remove the filo pastry from the fridge and preheat the oven to 200C.
- Lightly fry the onion and garlic paste in a little oil. Once soft, add the chickpeas and roasted peppers and cook for 2-3 minutes.
- Add the tomato puree, spices, salt, sesame oil and lemon juice. Stir to combine and cook for 2 minutes.
- Put 3/4 of the mixture in a blender and pulse a few times to a chunky texture. Add back to the pan.
- Fold each filo sheet in half (with Jus-Rol this means they’ll be square).
- Divide the mixture in six and place a little in the bottom left corner of each filo sheet. Fold over one corner, to create a triangle.
- Keep folding the parcel in halves until you have a neat triangular parcel.
- Place on a baking tray (lined with greaseproof paper) and coat with a little oil and black pepper. Bake until golden brown, and leave to rest for 15 minutes before eating – the filling will be piping hot.