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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Oct 28, 2013 · Modified: Jan 19, 2021 by Becca Heyes · This post may contain affiliate links · 8 Comments

    Spinach and ricotta strudel with chickpeas

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    Spinach and ricotta strudel with chickpeas

    School starts again today after our week's holiday, which means I'll be back in the classroom surrounded by grabby hands and sticky fingers. As if that wasn't an exciting enough way to spend a Monday, the UK has been experiencing what's supposedly the worst storm in decades. Luckily it hasn't really reached us up here in the north of the country, and our outside wheelie bin remains upright after having experienced no more than a bit of wind and some heavy rain (i.e. normal October weather).

    A Monday like this definitely calls for pastry, in the form of a spinach and ricotta strudel with chickpeas. However, despite my end-of-holiday weariness, at least I went for the 'healthiest' form of pastry - filo, which is much lower in fat and calories than other types. It does the job perfectly - it makes a satisfying pie (or strudel in this case), and holds the filling securely together, without any reason to feel guilty.

    Spinach and ricotta strudel with chickpeas

    Spinach and ricotta is definitely one of my favourite flavour combinations - I love the milky flavour of the ricotta, and the spinach adds nutrients and texture without overwhelming the mild cheese. I also added some chickpeas for a bit of added protein, which also served to bulk up the strudel and make it feel more appropriate for the main meal of the day.

    By the way, I know a normal strudel is made in a long rectangular shape, but since the sheets of filo I used were slightly more square, I decided to go for a big, wide rectangle shape instead, which I cut into wedges. It worked just as well, so just make whatever shape works best with your filo sheets.

    If you have some filo left over, why not try making yourself some leek, mushroom and goat's cheese parcels?

    (alllllso, has anyone noticed my new recipe index? I've rejigged it so you can now see all my recipes in clear categories, with a thumbnail-sized picture of each. Check it out and let me know what you think!)

    Spinach and ricotta strudel with chickpeas
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 15 mins
    Cook time: 40 mins
    Total time: 55 mins
    Serves: 6
    Ingredients
    • 1tbsp oil
    • 1 red onion, diced
    • 3 cloves garlic, minced
    • 150g fresh spinach, roughly chopped
    • 400g tin chickpeas, drained (240g when drained)
    • 100g walnuts, coarsely chopped (optional)
    • 250g ricotta cheese
    • 1 egg, lightly beaten
    • Pinch of ground nutmeg
    • Salt
    • Black pepper
    • ~100g filo pastry (about 6 sheets)
    • Spray oil
    Instructions
    1. Heat the oil in a pan, and cook the red onion and garlic over a medium heat for a few minutes until transparent. Add the spinach, and cook for a further 1-2 minutes until wilted. Remove from the heat and leave to cool for a couple of minutes.
    1. Add the drained chickpeas, walnuts, ricotta cheese and the egg, and mix well. Season with a pinch of nutmeg and a generous amount of salt and pepper.
    1. Heat the oven to 190°C (Gas Mark 5 / 375°F).
    1. Lay one sheet of filo on a lightly greased baking sheet, and give it a couple of sprays of oil. Add another sheet, spray again, and add a third sheet (you could use more than 3 if you like, but I think 3 works pretty well).
    1. Spoon your filling onto the pastry - since I made a large rectangular pie, I covered the whole sheet, just leaving an inch or so around each side. Spread the filling out into an even layer. Top with three more sheets of pastry, again spraying lightly with oil between each layer.
    2. Scrunch the excess pastry around each edge to seal the pie - I just loosely tucked it underneath. Make a couple of small slits in the top, and bake for around 40 minutes, until the pastry is golden brown.
     
    3.2.1255
    Spinach and ricotta strudel with chickpeas

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    Comments

    1. Ash-foodfashionparty says

      October 29, 2013 at 3:08 am

      Lovely strudel, it has everything I enjoy. Beautiful pictures.

      Reply
    2. Ruthy @ Omeletta says

      October 28, 2013 at 11:36 pm

      I love that you used filo pastry for this- all those flaky layers are what always get to me! stay dry with that crazy weather!

      Reply
    3. Mary Ellen says

      October 28, 2013 at 10:51 pm

      Never tried chickpeas in one before, interesting twist.

      Reply
    4. Jeanne Rose says

      October 28, 2013 at 8:26 pm

      Lovely! Will try straight away!

      Reply
    5. Linda says

      October 28, 2013 at 5:20 pm

      Nice recipe! Thanks. Pinning. Linda

      Reply
    6. Kathryn Griffin @TheDedicatedHouse says

      October 28, 2013 at 2:59 pm

      This looks and sounds so delish! Thank you for sharing. Saw you over at the DBB. Feel free to share this post or any other at my Make it Pretty Monday party. Here's the link if you want to check it out. http://thededicatedhouse.blogspot.com/2013/10/make-it-pretty-monday-week-73.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

      Reply
    7. Kerrie @ Family Food and Travel says

      October 28, 2013 at 2:25 pm

      Stunning photos! Looks like a delicious dish - love the addition of walnuts.

      Reply
    8. LittleMonsterx14 says

      October 28, 2013 at 2:08 pm

      wow this looks amazing!! you did it again!

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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