Pea & Spinach Samosas
When it comes to dough and pastry, I am all in. From bread dough to pizza dough, puff pastry, shortcrust, and the list goes on… But there is one type that is oftentimes less mentioned or known: filo pastry. This unleavened pastry dough is characterised by its extremely thin sheets and flaky, crispy texture when baked.
With Spring’s green veggies out to play, these Pea & Spinach Samosas seemed like the way to go! Lightly wilted spinach and mashed green peas, a pinch of golden shallots and garlic, and a sprinkling of finely sliced ginger, make for a delicious filling. Bake them in the oven between 10-12 minutes to achieve crunchy and flaky perfection.
If green veggies are not in season, thawed frozen ones will do the trick! Serve these samosas for your next aperitif, as an appetiser or even as your main with some herb-infused greek yogurt and za’atar spices. A truly delectable experience!
- Vegan Recipe -
PEA & SPINACH SAMOSAS
150g of spinach
220g of green peas
1 teaspoon of thyme*
2 shallots, finely chopped
1 garlic clove, peeled & minced
1 tablespoon of fresh ginger, finely chopped
1 pack of filo pastry**
Handful of black sesame seeds***
Olive oil
Flaky salt
Freshly ground pepper
Preheat the oven to 200°C.
Wash and dry the spinach and green peas.
Heat 1 tablespoon of olive oil in a small pan over medium heat.
Add the shallots and garlic and cook until soft and golden brown. Set aside.
In another pan, heat 1 tablespoon of olive oil over medium heat.
Add the spinach, green peas and fresh thyme and cook until slightly wilted. Season with salt and pepper to taste.
Unroll the filo pastry and cut the squares into 4 strips lengthwise.
Place a spoonful of spinach and peas onto the corner of a strip. Top off with a pinch of shallots and garlic and a sprinkling of ginger.
Fold the top left corner of your strip of pastry over the filling, aligning it to the bottom length.
Continue folding as so in a triangular shape.
Before folding the final piece, lightly brush with oil and fold to stick.
Lightly brush the samosa with oil and sprinkle with black sesame seeds.
Repeat with the remaining filling and filo pastry strips.
Place the samosas onto a baking tray lined with parchment paper.
Bake in the oven for 10-12 minutes, until flaky & golden-brown.
Remove the samosas from the oven and enjoy warm with some herb-infused greek yogurt sprinkled with za’tar spices.
Notes: *Use fresh or dried thyme or replace with herbs or spices to your taste (e.g: cumin, coriander, mint, etc).
**I used a pack of fresh filo pastry which contained 9-11 sheets of dough, wielding approx. 20-25 samosas.
***You can replace the black sesame seeds with any other spices or seeds to your taste - e.g: za’tar, poppy seeds, pepper, etc.
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