Makes eight tarts (two per serve)
1 x 400 g can chickpeas, rinsed and drained
1 cup tomato passata
100 g reduced-fat feta, crumbled
1⁄2 cup chopped coriander leaves
Freshly ground black pepper
4 sheets filo pastry
Olive oil spray
Preheat oven to 220ºC.
Place the chickpeas in a mixing bowl and mash with a fork. Add the passata, feta and coriander and mix together well. Season with pepper to taste then stir in egg.
Lay a sheet of filo on the bench, keeping the remainder covered to prevent them from drying out. Spray the sheet lightly with oil and fold in half. Repeat this once then cut in half, giving you 2 rectangles of pastry.
Spray a muffin tin lightly with oil and line each mould with a filo piece, pressing it down around the base and edges. Fill the moulds evenly with the chickpea mixture and bake for 20 minutes or until the pastry is golden brown.
Energy 995kj; Calories 239; Carbs 23g; Protein 16.6g; Fat 7.6g; Saturated 3.1g; Fibre 6.1g
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