Spinach and ricotta strudel with chickpeas

A creamy vegetarian pie with chickpeas for added protein, and to make this recipe substantial enough for your evening meal! You can’t beat creamy, milky ricotta with spinach.

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

View the full recipe at Amuse Your Bouche →