These samosas are adapted from Greek Spanakopita or Turkish Borek
Ingredients
1 cup thawed frozen chopped spinach
1 cup finely chopped spring onions
1/2 cup chopped fresh coriander
2 cloves garlic; crushed
1 inch ginger; grated
2 green chillies; crushed
1/4 tspn garam masala
200 gm /8 oz Feta cheese; crumbled (mash using a fork)
NO SALT (feta cheese is very salty)
20 samosa pastries (or filo pastry)
Method
1. Drain the spinach in a colander
2. Mix the spinach, spring onions, coriander and cheese
3. Add the garlic, ginger and crushed chilies, mix
4. Add the garam masala and mix. There is no need to cook the filling as it gets cooked during frying or baking
5. Fold the samosa as shown here
6. Fry the samosa in hot oil, or brush with oil and bake in the oven at 200 degrees centigrade for 25 minutes.
ENJOY
I love the samosas, i can never make really good pastry for samosa.
ReplyDeleteALL of your recipes are ravishing, Mumad and I are drooling here, as we look at the fotos, the summer jelly looks amazing as do all the other dishes..like the lamb chops, and M likes the 'Matoki'!! ...yum!!! You continue to have a great looking cooking blog...well done Saj...LOVE it! so v proud of you always ....urs hungrily!!!L& M.
ReplyDeleteHappy cook, you should be able to buy the pastry in Indian stores, if not you can use Chinese spring roll pastry, or Greek/Turkish filo pastry.
ReplyDeleteThanks Lisa, that is very sweet of you. ps the lamb chops were Shaheens, posted by Mohsin.
ReplyDeleteLovely photos and yummy samosas.. loved the golden brown color and looking perfect.
ReplyDeletei love your blog. your photos are wonderful. do you have a recipe for dhansak?
ReplyDeleteWow, this is great, it has my favorite filling of spinach and feta, but with different flavors than I'm use to!
ReplyDeleteWow samosa that too with spinach.Delicious.
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My name is Almas Hajiani Salma and Samshad are my sisterinlaws. We live in Toronto Canada
ReplyDelete(almashajiani@hotmail.com)
Dear Saju
ReplyDeleteI am gonna try out your recipe today, looks great to me!
I have to tell you though that I found your recipe with even the same pictures that you have used on another site,posted this year, I am not sure if it was taken with your permission, you might want to check this link - http://www.punjabrang.com/forum/f172/cheese-spinach-samosa-9279/
Don't underestimate the filo its really hard to fold and goes brittle easily (keep moist). Although they look amazing after frying.!WARNING-USE FLOUR ON YOUR SURFACE! Taste great...eating one now! Thanks for the recipe! X
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