Ingredients for a springform tin:
Ø 22−24 cm Ø 16 cm Filo or yufka pastry (leaves about 2 mm thick) 200−250 g 150−200 g
Tins chickpeas approx. 700 g approx. 350 g
Roughly grated feta cheese 100 g 50 g
Vegetable stock 150−170 ml 100−120 ml
Courgettes, medium size, cut to small cubes 3 2
Onions, finely chopped 1 medium-size 1 small
Butter or ghee, melted approx. 100 g approx. 60 g
Olive oil 2 tbsp. 2 tbsp.
Cumin seeds ½ tsp. 1/3 tsp.
Ground coriander 1 tsp. ½ tsp.
Ground turmeric ½ tsp. 1/3 tsp.
Ginger root, chopped finely 1 tsp. ½ tsp.
Garlic, minced 3−4 cloves 1−2 cloves
Optional: 2−3 different kinds of herbs to your taste, chopped finely 1−2 tbsp. 1 tbsp.
In a wok (alternatively a thick-bottom pot), heat the olive oil and stir-fry the cumin seeds, coriander, turmeric, ginger and onions until the onion is soft. Add the courgettes and stir-fry over a high heat for about 3−4 minutes. Gently stir in the chickpeas and cook further 5−7 minutes, adding small portions of the vegetable stock if necessary. It is possible that you don’t need it — the moisture of the courgettes could be quite sufficient to maintain the viscosity of a medium-thick porridge. Turn the heat off and put the wok/pot aside to cool down. In the meantime: butter your springform tin thoroughly and line the bottom and sides of the tin with the filo leaves, slightly overlapping the leaves and pressing the "seams" together. The filo-lining should rise a bit above the sides — bend this outstanding part slightly outwards. Brush the filo lining with the melted butter very generously. Now add the grated cheese (and the herbs, if used) to the chickpeas, stir everything carefully until homogeneous and check for seasoning. Our pie filling is ready! Carefully put the filling into the filo-lined form, level with a spoon and arrange the rest of filo leaves on top (like a pot lid), covering the filling completely. Cut the leaves to fit, if necessary. Now fold the outstanding side-lining inwards. Should the overlaps be too big (2 cm), cut them down a bit with a very sharp knife. Brush this newly formed top generously with the melted butter, especially the overlappings. Preheat your oven to 200 °C (fan). Bake the pie on middle level for 10 minutes, then adjust the heat down to 180 °C and bake further 10−15 minutes until the filo have gained a nice golden crust. You may also check the filling by carefully inserting a long-blade, thin knife somewhere in the middle. When removed, the blade should feel fairly hot to touch. Enjoy your meal!
Ø 22−24 cm Ø 16 cm Filo or yufka pastry (leaves about 2 mm thick) 200−250 g 150−200 g
Tins chickpeas approx. 700 g approx. 350 g
Roughly grated feta cheese 100 g 50 g
Vegetable stock 150−170 ml 100−120 ml
Courgettes, medium size, cut to small cubes 3 2
Onions, finely chopped 1 medium-size 1 small
Butter or ghee, melted approx. 100 g approx. 60 g
Olive oil 2 tbsp. 2 tbsp.
Cumin seeds ½ tsp. 1/3 tsp.
Ground coriander 1 tsp. ½ tsp.
Ground turmeric ½ tsp. 1/3 tsp.
Ginger root, chopped finely 1 tsp. ½ tsp.
Garlic, minced 3−4 cloves 1−2 cloves
Optional: 2−3 different kinds of herbs to your taste, chopped finely 1−2 tbsp. 1 tbsp.
In a wok (alternatively a thick-bottom pot), heat the olive oil and stir-fry the cumin seeds, coriander, turmeric, ginger and onions until the onion is soft. Add the courgettes and stir-fry over a high heat for about 3−4 minutes. Gently stir in the chickpeas and cook further 5−7 minutes, adding small portions of the vegetable stock if necessary. It is possible that you don’t need it — the moisture of the courgettes could be quite sufficient to maintain the viscosity of a medium-thick porridge. Turn the heat off and put the wok/pot aside to cool down. In the meantime: butter your springform tin thoroughly and line the bottom and sides of the tin with the filo leaves, slightly overlapping the leaves and pressing the "seams" together. The filo-lining should rise a bit above the sides — bend this outstanding part slightly outwards. Brush the filo lining with the melted butter very generously. Now add the grated cheese (and the herbs, if used) to the chickpeas, stir everything carefully until homogeneous and check for seasoning. Our pie filling is ready! Carefully put the filling into the filo-lined form, level with a spoon and arrange the rest of filo leaves on top (like a pot lid), covering the filling completely. Cut the leaves to fit, if necessary. Now fold the outstanding side-lining inwards. Should the overlaps be too big (2 cm), cut them down a bit with a very sharp knife. Brush this newly formed top generously with the melted butter, especially the overlappings. Preheat your oven to 200 °C (fan). Bake the pie on middle level for 10 minutes, then adjust the heat down to 180 °C and bake further 10−15 minutes until the filo have gained a nice golden crust. You may also check the filling by carefully inserting a long-blade, thin knife somewhere in the middle. When removed, the blade should feel fairly hot to touch. Enjoy your meal!
