Goat's cheese and beetroot filo parcels with chickpea tabbouleh recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 323 calories / serving
  • Healthy
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For a smart new vegetarian main, try these crisp filo parcels filled with colourful beetroot, spinach and goat’s cheese. Serve with the herby tabbouleh salad for a classic Middle Eastern dish.

  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a baking sheet with nonstick baking paper. Put the spinach in a saucepan with 1 tbsp water and cook over a high heat for 1-2 mins, stirring, until wilted. Transfer to a colander and use the back of a spoon to press out any excess moisture.
  2. Put the spinach, beetroot and cheese in a food processor, season; blitz to a coarse paste.
  3. Lay a sheet of pastry on a chopping board and cut in half to make 2 squares. Lay 1 of the squares in front of you at an angle, like a diamond. Place one-eighth of the filling in a horizontal line about 5cm below the centre of the pastry. Fold in the sides so they just cover the filling, then brush the top of the pastry with the beaten egg. Roll the bottom up tightly over the filling and continue to roll into a cigar shape. Place on the baking sheet and brush with egg. Repeat to make 8 parcels. Bake for 20 mins until golden.
  4. Meanwhile, toss the tabbouleh ingredients together in a mixing bowl and season. Serve with the filo parcels and yogurt, if using.

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  • Ingredients

  • 120g spinach
  • 300g pack steamed beetroot
  • 80g soft goat’s cheese
  • 4 filo pastry sheets
  • 1 egg yolk, beaten
  • 200g low-fat Greek-style yogurt, to serve (optional)
  • For the chickpea tabbouleh

  • 400g tin chickpeas, drained and rinsed
  • ½ cucumber, deseeded and finely chopped
  • 2 tomatoes, finely chopped
  • ⅓ x 30g pack mint, leaves finely chopped
  • ½ lemon, juiced
  • 1 tbsp olive oil
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  • Energy 1360kj 323kcal 16%
  • Fat 12g 17%
  • Saturates 4g 21%
  • Sugars 9g 10%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 41.8g Protein 13.9g Fibre 7.3g


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