Filo pizza with spinach, feta and chickpeas

Tak a už tu máme apríl. V Saigone sme si ho cez víkend privítali tajfúnom. Áno, dobre čítate, tajfúnom. My sme ho prežili bez nejakej ujmy na zdraví, no po celom meste sú ešte stále povyváľané stromy, najmä tie mladšie, slabšie, poničené plechové ploty atď. Čo vám poviem, bol to zážitok. Najmä keď som sa konečne nachystala na blogovanie a vypadla elektrina. Počítač síce nabitý bol, no písať po tme nie je nič moc a tak sme nakoniec pozerali dokument “Supersize me”. Ak ste ho náhodou ešte nevideli, tak si ho určite pozrite, do mekáča sa tak skoro nepohrniete… Pri toľkom jedle nám ale poriadne vyhladlo. Už som sa aj chystala urobiť nám nejakú večeru pri sviečke, no keďže prestalo pršať Todd si presadil jeho víkendovú indickú kuchyňu.
Popravde ma to neuveriteľne potešilo, keďže nedeľa v kuchyni bola dosť tragédia – z rozpolenej cukiny mi začali vyliezať červiky (ano, absolútne nechutné to bolo, ešte teraz ma trasie, keď si na to spomeniem), na poslednú chvíľu som tak menila plán, čo uvarím, a následne som zistila, že už nemám tie klasické talianské posekané paradajky v konzerve, ale len nejakú americkú paradajkovú omáčku. Z tej sa vyklula tá najodpornejšia paradajková omáčka akú som kedy v živote jedla, vážne aj kečup by bol lepší. Slaná bola tak, že som mala pocit, že asi ten paradajkový pretlak chceli tou soľou zakonzervovať. No úplná pohroma…
No ale späť k tej indickej večeri. Už sme mali riadne hladné bruchá, keď pán zospodu zazvonil s našou večerou. Potešili sme sa, no po 15 min ho stále nebolo. A tak sme vykukli na chodbu a zistili, že spolu s elektrinou nefungujú aj výťahy. Tíško som dúfala, že to chalan vzdal a s naším jedlom sa vrátil späť do reštaurácie. Predstava, že ten chudák práve šlape 20 poschodí s našou večerou ma absolútne zahanbovala. No, a naozaj to tak bolo. Bože, ešte teraz sa mi krúti hlava, keď si predstavím, že by som mala tých 20 poschodí vyšlapať a následne zošlapať ja. Tomu sa ale hovoria služby, neviem kde inde by si dala roznáška podobnú námahu.

April is here already. Crazy. We welcome it with typhoon this weekend here in Saigon. Yeah, you are seeing it right, with typhoon. We survived it with no harm or risk, but Saigon is until now covered with all the small and/or young trees that were uprooted and fell because of the crazy strong wind. Even metallic fences were falling like dominos. What should I say, it was a real experience. Especially because I was all set to start writing this blog post and right at that time there was a power cut. The computer had a full battery, but i felt too lazy to be writing in the dark and we ended up watching a documentary “Supersize me”. If you haven’t seen it yet, please do it, for sure you will not have any inclination to go to McDonald’s anytime soon… But with looking at all the food we got hungry. I was kind of decide that i’ll make a little dinner by few candles, but then the rain stopped and Todd insisted on having Indian, it’s kind of our weekend ritual.
It made me happy, since my Sunday in the kitchen up till then was a bit of a tragedy – there were warms crawling out of a zucchini I started to slice for our pasta lunch (yeah, it was totally disgusting, i’m still creeped out from it), so I had to change my lunch cooking plan on the last minute. Then I found out that I ran out of the classic Italian canned tomatoes and the only thing I have is some American tomato sauce. That sauce turned out to be the most disgusting tomato sauce i’ve ever tasted, believe me, ketchup would have been better. It was sooooo salty it felt like if they wanted to conserve and preserve the tomato pure by the salt. Total disaster…
But back to the Indian food. We were getting really hungry when the delivery guy buzzed us from the bottom. We got all excited, but 15 minutes after, there was no sight of him. So I went to look out to the corridor and found out, terrified, that not only our electricity is out, but also the elevators don’t work. I was quiet, hoping the guy gave up on us and went back to his restaurant. The idea of him walking up those 20 floors with our dinner made me really ashamed. And he really did it. I’m still spinning when I imagine walking first up and then down 20 floors. But on the other hand, what a service! I’m not sure if anywhere else the delivery guy would make an effort like this to deliver our dinner.


Našťastie celý víkend takýto vtipný nebol a v sobotu sa aj darilo. Najmä v kuchyni. Ako je u mňa zvykom, nasledujúci recept bol opäť improvizáciou na tému “čoho sa musím zbaviť a čo chladnička dala”. V záchvate som raz kúpila filo cesto. Väčšina mi však stále leží v chladničke a tak som si povedala, že je čas niečo s ním vymyslieť. Špenát je víkendová samozrejmosť a tak mi napadla variácia na grécku spanakopitu. V chladničke ešte zavadzala aj asi 1/3 plechovky cícera a tak som si povedala, že veď ten nič nepokazí a prihodím ho do receptu. A tak vznikla táto filo pizza/slaný koláč. Bola to jedna z naj vecí, ktoré som poslednú dobu vymyslela. Určite ju skúste, neoľutujete :)

But luckily, the whole weekend was not so funny and there was some good energy going on on Saturday. Especially in the kitchen. As usual, this recipe is my improvisation on “what I need to get rid of and what the fridge has on offer”. In one of my food shopping sprees I bought film pastry. Most of it still taking space in the fridge and so I decided to get rid of some of it. Spinach is our weekend staple and thus a variation on Greek spanakopita came to my mind. There was also a can with some leftover chickpeas in the fridge taking up the precious space. I thought nothing can go wrong if I add it on. And this is how the film pizza/savoury tart was created. I have to be honest, it’s been one of the best things I came up with recently. Try it out, you’ll not regret :)

Filo pizza so špenátom, fetou, cícerom a píniovými orieškami (asi 25×18 cm) ~ Filo pizza with spinach, feta, chickpeas and pine nuts (around 25x18cm)

6 plátkov filo cesta (približne 30x23cm) ~ 6 sheets of filo pastry (app. 30x23cm)
400g listov čerstvého špenátu ~ 400g of fresh spinach leaves
50g fety (ja som mala nízkotučnú) ~ 50g of feta (I used the one with reduced fat)
20g mozzarelly (nemusí byť) ~ 20g of mozzarella (optional)
1/3 plechovky cíceru, opláchnutý, osušený ~ 1/3 of canned rinsed and dried chickpeas
hŕstka opražených píniových orieškov ~ handful of roasted pine nuts
cesnak ~ garlic
olivový oleo ~ olive oil
soľ ~ salt
korenie ~ black pepper
vajíčko na pot retie okrajov cesta (nemusí byť) ~ egg to brush the sides of the pastry with (optional)


1. Na suchej panvici na slabom plameni opražte píniové oriešky. Dávajte pozor, aby neprihoreli a hotové ich odložte na bok do mištičky.
2. V tej istej panvici si následne rozohrejte olej a opražte na ňom pretlačený cesnak – množstvo záleží len na vás, ja som použila 3 veľké strúčiky. Pridajte špenát a za občasného miešania varte až kým nie je zmäknutý. Ku koncu ho trošku osoľte a okorente, nezabudnite, že feta tiež pridá na slanosti. Keď je špenát hotový, vytlačte z neho prebytočnú vodu, dajte do misky a nechajte trochu vychladnúť.
3. K špenátu pridajte rozdrobenú fetu, 1 pretlačený strúčik cesnaku, okorente a poriadne premiešajte.
4. Rúru si predohrejte na 170 C. Pekáč si vyložte papierom na pečenie. Plátky filo cesta navrstvite na seba, každý plátok jemne potrite olivovým olejom.
5. Zmes špenátu a fety rovnomerne rozdelte na filo cesto tak, aby vám od kraja zostali aspoň 2 cm. Následne na špenát rovnomerne rozdeľte cícer a nakoniec posypte píniovými orieškami. Ak chcete, môžete na vrch pridať aj veľmi tenké plátky mozzarely, ktorá sa pekne roztopí.
6. Okraje cesta zahnite, aby vytorili akési boky koláča/pizze. Ak chcete dosiahnuť pekné zhnednutie cesta, potrite kraje rozšlahaným vajíčkom. Mne akurát vajíčka došli a tak som kraje nepotrela, výsledok vidíte na fotkách.
7. Koláč pečte v rúre predohriatej na 170 C asi 25-30 minút. Podávajte so šalátom a pochutnajte si.

1. Roast the pine nuts on a dry pan. Be careful not to burn them and when ready, put them aside in a small bowl.
2. Heat up some olive oil in the same pan and fry some pressed garlic in it – the quantity depends on you, I used 3 big garlic cloves. Add the spinach leaves and cook stirring occasionally until wilted. Season with salt and pepper when almost done, but keep in mind that feta will add a lot of saltiness. When the spinach is done, squeeze out the excess water and put it in a  bowl to cool down a bit.
3. Add a crumbled feta to the spinach, 1 pressed garlic clove and season with pepper. Mix well.
4. Preheat the oven to 170 C. Line the baking tray with baking paper. Layer the filo sheets on each other, brushing each sheet lightly with olive oil.
5. Spread the spinach mixture evenly on the film pastry, leaving around 2cm from the side free. Divide chickpeas evenly over the spinach layer. Sprinkle the pine nuts all over the filo pizza. If you want, add very thin slices of mozzarella to melt on the top.
6. Fold the sides of the pastry in, creating something like a crust of the tart/pizza. If you want the pastry to brown nicely, brush the crust lightly with beaten egg. I had no eggs at home when making this recipe and the result on the pictures is without brushing the crust with egg.
7. Bake the pizza on 170 C for around 25-30 minutes. Serve with side salat and enjoy.

4 thoughts on “Filo pizza with spinach, feta and chickpeas

    • yes! crazy, huh? especially when I imagine that I lived for 2 years in a local house in Phnom Penh, with rats and cockroaches running up and down the staircase :)) haha, I still feel bad for the guy to have to walk up those stairs!! and please try this pizza/tart out, it’s sooooo good!

  1. Katka, musim ti napisat, ze tento recept uplne milujeme! Vcera som to robila snad 5. krat, su u nas svokrovci a len tak sa po vsetkom zaprasilo :-) A podarilo sa mi zohnat aj celozrnne listkove cesto takze si pochuti aj Kamilka :-) Si neskutocna sikulka, tesim sa na dalsie skvele inspiracie. Lucia + spol.

    • Jej Luci, to ma vazne tesi! Ja som nemala listkove/filo cesto od Vietnamu a akurat som myslela na to, ze urcite toto musim opat spravit, hned ako zistim, kde to cesto mozem kupit tu :) Som rada, ze si na nej pochutnavate!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s