These parcels are packed with flavour and make the perfect centrepiece to a main meal or as part of a party spread. Golden filo parcels filled with pesto, hazelnut, black and white chickpeas, ricotta and basil.
Serves 430 minutes
2tbsp Napolina Extra Virgin Olive Oil
60g roasted chopped hazelnuts
400g Napolina White and Black Chickpeas drained
190g Napolina Red Pesto
100g spinach washed
Juice of 1 lemon
8 filo pastry sheets
40g melted butter
Preheat oven to gas 6, 200°C, fan 180°C. Meanwhile, heat your Napolina extra virgin olive oil in a large pan over a medium-high heat. Add the hazelnuts, season with salt and pepper and fry for 2 mins.
Add the drained chickpeas and fry for 5 mins stirring regularly. Stir through pesto and then add spinach and stir regularly for 3 mins until wilted. Remove from the heat, transfer to a bowl and allow to cool slightly. Once slightly cooled stir through the ricotta and lemon.
Stack the filo pastry sheets on a board and cut in half so that there are two piles of 8 squares. Take 4 sheets, set the others aside and then twist each sheet around slightly to make a star shape.
Pile 1/4 of the mixture into the centre of the star shape you have created, brush with a little melted butter around the base, gather up the outsides and bring together at the top to create a parcel. Brush all over with a little butter. Repeat for the next three parcels.
Pop in the oven on a lined baking tray for 20 mins until golden. Remove your parcels from the oven and enjoy the perfect centre piece to your weekend meal.