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.