Meze Plate

cook 20 mins
  • butter, for greasing
  • 1 egg
  • 1 tablespoon milk
  • 375 g (12 oz) pre-rolled puff pastry, about 30 x 20 cm (12 x 8 inches)
  • 3 tablespoons grated Parmesan-style cheese
  • 200 g (7 oz) feta cheese
  • 5 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1 garlic clove, crushed
  • 3–4 tablespoons natural yogurt
  • salt and pepper
  • 75 g (3 oz) mixed olives
  • Preheat the oven to 200°C (400°F), Gas Mark 6, and lightly grease a baking sheet. Beat the egg in a small bowl with the milk. Place the puff pastry sheet on a clean surface and brush with the beaten egg mixture. Sprinkle over the grated cheese, then fold the pastry in half lengthways and press lightly. Cut into 1-cm (1/2-inch) strips and twist slightly. Place on the prepared baking sheet and cook in the preheated oven for 12–15 minutes, until crisp and golden.
  • Meanwhile, cut the feta into thick slices and arrange on a plate. Drizzle with 1 tablespoon of the olive oil and sprinkle over the oregano and a pinch of black pepper. Set aside.
  • Place all but 2 tablespoons of the chickpeas in a food processor with 3 tablespoons of the olive oil, the lemon juice, cumin and garlic, and pulse to combine. Add enough yogurt to blend to a smooth but thick paste, then season to taste and scrape into a bowl. Scatter over the reserved chickpeas and drizzle with the remaining olive oil.
  • Remove the cheesy puff pastries from the oven and serve with the sliced feta, homemade hummus and a bowl of mixed olives.
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