Chickpea and Spinach Pastilla with Mushrooms

Ingredients

• 4 tbsp olive oil
• 250g chestnut mushrooms, diced
• 1 red onion, finely chopped
• 1 tbsp fresh root ginger, finely chopped
• 3 cloves garlic, finely chopped
• 800g canned chickpeas (two tins), drained
• 200ml vegetable stock
• 300g rainbow chard, stalks removed, leaves chopped
• 200g filo pastry
• 100g butter, melted
• 200g feta cheese, diced
• salt to taste
• freshly ground black pepper