This was enjoyed by everyone in my household! A new take on a traditional Greek recipe which children will eat. Instead of Feta the fullness of the dish comes from a Chickpea and Potato mash which is then combined with the spinach and flavourings.
This dish packs quite well for leftovers the next day as you can cut the pieces up into slices that will fit neatly into bento boxes or ziploc bags.
Flaky, moist and tasty, can’t go wrong this recipe!
10-16 Sheets of Phyllo dough
1 Cup Celery, diced
1 Pinch of hing
1 Can (15) oz of Chickpeas
2 Bunches of cooked drained Spinach
2 Tbsp nutritional yeast
⅓ Cup Green Olives, chopped
⅓ Cup tahini
¼ Cup Lemon Juice
2 Tbsp fresh Oregano, minced
Black Pepper, to taste
4 Tbsp lemon juice
1 Tbsp Oil
Using a cast Iron pan or saucepan of your choice, heat oil on med. high heat and add pinch of hing, diced Celery and Spinach. Cook till celery is tender and Spinach is wilted. Add Potatoes and Chickpeas, Tahini, Lemon Juice, Olives and Oregano all the while stirring so that nothing sticks to the bottom. If needed add a bit water so that you may continue to cook down the Potatoes until they are soft.
Now take a baking pan and start rolling out your defrosted Phyllo pastry dough. Place a sheet the size of your pan on the bottom and use an oil brush to brush oil on the first layer. Trim to fit and then add the next layer, do a total of 6 layers in this way. Now add the cooked filling and then another 6 sheets, each brushed with oil.
Place in oven and bake for 30 min at 375 degrees.
Serve hot and cut in square.