Ingredients
250 g (8 oz) cooked chickpeas
2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded and finely chopped
salt and freshly ground black pepper, to taste
1/2 cup (125 mL/4 fl oz) dry white wine
125 g (4 oz) goat's milk or other feta cheese, crumbled
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg, beaten
225 g (7 oz) filo pastry
Olive oil, as needed
Directions
Bourekia are filo pastry rolls which are generally made with a cheese or spicy meat filling. These are a variation on the ones I tried on the island of Samos, which were made without the usual cheese and egg as it was during Lent, but were still delicious.
Preheat the oven to 190 degrees C (375 degrees F/gas mark 5). Mash the chickpeas in a large bowl and set aside. Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent. Add the tomatoes, salt and pepper, and stir. Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
Now prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil. Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the filo and roll the pastry lengthways into a sausage shape. Bake for 15-20 minutes, until golden in colour.
Chickpea Bourekia (Bourekia me Revithia)
Delicious!
my mum
Chickpea Bourekia (Bourekia me Revithia)
Ingredients
250 g (8 oz) cooked chickpeas
2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded and finely chopped
salt and freshly ground black pepper, to taste
1/2 cup (125 mL/4 fl oz) dry white wine
125 g (4 oz) goat's milk or other feta cheese, crumbled
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg, beaten
225 g (7 oz) filo pastry
Olive oil, as needed
Directions
Bourekia are filo pastry rolls which are generally made with a cheese or spicy meat filling. These are a variation on the ones I tried on the island of Samos, which were made without the usual cheese and egg as it was during Lent, but were still delicious.
Preheat the oven to 190 degrees C (375 degrees F/gas mark 5). Mash the chickpeas in a large bowl and set aside. Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent. Add the tomatoes, salt and pepper, and stir. Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
Now prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil. Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the filo and roll the pastry lengthways into a sausage shape. Bake for 15-20 minutes, until golden in colour.
The Greek Cooking !