PG 62 Not-sweet baklava with haloumi, pistachio & lemon thyme
PG 61 Cauliflower fillo triangles
PG 61 Seeded carrot & cabbage fillo pie
PG 61 Lentil & sumac fillo fingers
Kale & chickpea tarts
PREP + COOK TIME 45 MINUTES MAKES 6
6 sheets fillo pastry (125g)
2 tablespoons extra virgin olive oil
2 tablespoons white chia seeds
4 green onions, chopped coarsely
80g baby kale leaves
400g can chickpeas, drained, rinsed
1 clove garlic, crushed
150g ricotta, crumbled
125g haloumi, chopped coarsely
2 teaspoons chopped dill, plus extra to serve
1 Preheat oven to 200°C/180°C fan. Lightly grease a 6-hole (¾-cup/180ml) Texas muffin pan.
2 Layer pastry sheets, brushing between each layer with 1 teaspoon of oil and sprinkling with 1 teaspoon of chia seeds. Cut pastry stack into six equal squares. Gently ease one stack into each muffin hole. Bake for 5 minutes. Reduce oven to 160°C/140°C fan.
Meanwhile, heat remaining oil in a large frying pan over medium heat; cook green onion, stirring, for
