Pastry: 8 sheets if phyllo pastry, unfrozen & room temperature ½ cup melted butter for brushing
Spinach filling: 1 bunch spinach, rinsed & chopped 3 tablespoon olive oil 1 large onion, chopped 2 teaspoon fresh ground garlic ½ teaspoon salt ½ teaspoon milled black pepper ½ teaspoon fresh ground green chillie ½ cup full cream ricotta cheese 2 discs feta cheese, crumbled ½ cup grated good quality mozarella cheese
Pastry: 1. Using a pizza cutter, cut sheets vertically on the short side to make strips, much like samoosa strips about 8cm in width or a size to your choice. 2. Brush each strip with butter before wrapping into a samoosa. If you a fan of phyllo & prefer more layers use more than 1 strip of phyllo & wrap together.
Spinach filling: 1. Heat a frying pan with olive oil & saute onions together with garlic & chilli. 2. Add spinach & steam until fully cooked. Ensure water has evaporated completely & spinach is dry. 3. Add salt & pepper & mix in. 4. Remove from heat to cool. 5. When cool add feta, ricotta & mozarella cheese. 6. Using butter coated phyllo pastry, fill pastry & fold like a samoosa. 7. When baking set your oven to 170'C, spread phyllo samoosa on a baking tray & bake for 10 minutes until golden. Enjoy with sweet chilli sauce. 8. These can be prepared in advanced & frozen for up to 3 months.
INFO & TIPS
Light & delicately crispy this is sure to tantalise your tastebuds.
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