Crispy Feta & Spinach Samosas
Crispy samosas filled with spinach, feta, ground almonds and toasted pine nuts or sunflower seeds, seasoned with oregano, nutmeg and a touch of cayenne.
Once cooled, dry-fry them in a hot pan for a few minutes to restore the filo’s crispness before serving.
No deep-frying involved.
Preparation Time:
30 minutes
Cooking Time:
12 minutes
Serves:
4
Equipment
- Frying pan
- Sharp knife
- Oven
- Baking tray
- Pastry brush
Ingredients
- Filo pastry
- 400g baby spinach
- 100g ground almonds
- 100g feta
- 20g pine nuts or sunflower seeds
- 1 tsp oregano
- 1 egg
- ½ tsp nutmeg
- Cayenne pepper, to taste
- 1 lemon
- Melted butter, for brushing
Preparation
- Dry-fry the pine nuts or sunflower seeds until golden brown.
- Zest the lemon
Cooking Instructions
- Heat the baby spinach in a large pan until it has wilted and reduced considerably. Remove from the heat and allow it to cool.
- Leave the spinach to cool for about 20 minutes, so that the egg doesn't start to cook when added.
- Squeeze out as much excess liquid as possible, then chop it roughly.
- Into a bowl add the spinach, ground almonds, egg, crumbled feta, pine nuts or sunflower seeds, lemon zest, oregano, nutmeg and a little cayenne pepper.
- Mix well.
Assembly
- Cut the filo pastry into strips roughly the width of a samosa.
- Place some of the filling near one end of each strip and fold the pastry over diagonally to form a triangle. Continue folding the triangle along the strip until you reach the end.
- Once the samosa is formed, brush it with melted butter to help seal the pastry.
- Repeat until all the filling has been used.
- Bake the samosas for about 12 minutes, turning them halfway through, until the pastry is crisp and golden.
Tips
- Once the samosas have cooled, the pastry will lose some of its crispness as moisture from the filling softens it. To make them crispy again, dry-fry them in a hot pan for a few minutes, turning occasionally, until the pastry has crisped up again.
- The samosas can be kept in the fridge or freezer. If frozen, it's best to take them out a few hours beforehand and allow them to defrost before dry-frying.
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