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This may not be what you are looking for but it is "recommended" by a good friend in the northeast that is very Greek. He will be having them as part of his Easter celebrations for the 27th. His wife uses this one regularly for him...
Chickpea Bourekia (Bourekia me Revithia)
Serves 6 as part of a mezethes plate
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
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.
from
Greek Cuisine: The New Classics
by Peter Conistis
Illustrated by Skye Rogers
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)