These parcels are packed with flavour and make the perfect centrepiece to a main meal or as part of a party spread. Golden filo parcels filled with pesto, hazelnut, black and white chickpeas, ricotta and basil.Ingredients (makes 4 parcels)2tbsp Napolina Extra Virgin Olive Oil 60g roasted chopped hazelnuts400g Napolina White and Black Chickpeas drained190g Napolina Red Pesto100g spinach washed150g ricottaJuice of 1 lemon8 filo pastry sheets40g melted butterMethod Preheat oven to gas 6, 200°C, fan 180°C. Meanwhile, heat your Napolina extra virgin olive oil in a large pan over a medium-high heat. Add the hazelnuts, season with salt and pepper and fry for 2 mins. Add the drained chickpeas and fry for 5 mins stirring regularly. Stir through pesto and then add spinach and stir regularly for 3 mins until wilted. Remove from the heat, transfer to a bowl and allow to cool slightly. Once slightly cooled stir through the ricotta and lemon. Stack the filo pastry sheets on a board and cut in half so that there are two piles of 8 squares. Take 4 sheets, set the others aside and then twist each sheet around slightly to make a star shape. Pile 1/4 of the mixture into the centre of the star shape you have created, brush with a little melted butter around the base, gather up the outsides and bring together at the top to create a parcel. Brush all over with a little butter. Repeat for the next three parcels. Pop in the oven on a lined baking tray for 20 mins until golden. Remove your parcels from the oven and enjoy the perfect centre piece to your weekend meal.
