CookEat Recipe
Baked Courgette and Chickpeas with Feta
Baked courgette and chickpeas are folded with feta, dill, mint and natural yogurt and spooned into golden filo cups. A light scattering of toasted breadcrumbs finishes the filling.
Method
Steps
Step 1
Heat the oven to 200°C. Wash and dice the courgette into 1 cm pieces. Toss with 1 teaspoon olive oil and roast for 15–20 minutes until tender. Use canned chickpeas, weighed drained and rinsed; add for the last 5 minutes.
Step 2
Lower the oven to 180°C. Brush thawed filo lightly with 30 ml of the measured olive oil, stack in three layers and cut into squares. Press into muffin wells to make shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Toast the breadcrumbs in the remaining teaspoon oil over medium heat for 3–5 minutes, stirring until golden. Wash and finely chop the dill and mint.
Step 4
Let the vegetables stand off the heat for 3 minutes, then fold through the yogurt with crumbled feta, dill and mint. Spoon into the baked filo cups, sprinkle with toasted breadcrumbs and divide into six portions. Serve immediately.
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