CookEat Recipe
Spinach and Rice Filo Bites
Rice and chickpeas are combined with wilted spinach, turmeric and ginger, then folded with finely diced radish and cucumber. Serve on golden baked filo.
Method
Steps
Step 1
Weigh the rice dry, rinse and simmer in the measured 1200 ml boiling water for the full packet time until tender, then drain well. Use canned chickpeas, weighed drained and rinsed. Wash and chop the spinach; peel and mince the ginger.
Step 2
Heat 1 tablespoon olive oil in a pan over medium heat. Stir the ginger and turmeric for 30 seconds, add the spinach and cook for 2–3 minutes until wilted. Add the chickpeas and rice and warm for 2 minutes.
Step 3
Heat the oven to 180°C. Brush thawed filo with the remaining 2 tablespoons oil, stack in three layers and cut into small squares. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and finely dice the radish and cucumber. Fold through the warm rice off the heat. Spoon the topping onto the filo immediately before serving in twelve portions.
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Cooked 6 times