FENNEL-SCENTED SPINACH AND POTATO SAMOSAS
Categories Leafy Green Pepper Potato Appetizer Bake Summer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 25 samosas, serving 6 as a side dish
Number Of Ingredients 15
Steps:
- In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.
- Preheat oven to 400° F. and lightly grease a baking sheet.
- On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.
- Garnish samosas with mint and serve warm with chutney.
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Sami Rajput
[email protected]Overall, these samosas were good. The filling was flavorful and the pastry was flaky and crispy. However, I would add more spices to the filling next time.
Chelsey Ngu
[email protected]These samosas were a bit too greasy for my taste. I would use less oil next time.
Dibya Neupane
[email protected]I followed the recipe exactly and the samosas turned out great! The filling was flavorful and the pastry was flaky and crispy.
Safe ZoneYT
[email protected]These samosas were a bit bland for my taste. I would add more spices to the filling next time.
Arham Mahi
[email protected]These samosas were delicious and easy to make. I used a pre-made dough to save time, and the filling was flavorful and satisfying.
Anna theresa Esper
[email protected]I've made these samosas several times now and they are always a crowd-pleaser. The fennel adds a wonderful depth of flavor to the filling.
Nadito Leslie
[email protected]These samosas were easy to make and turned out great! I used a store-bought dough to save time, and the filling was flavorful and satisfying.
Aima Amir
[email protected]I made these samosas for a party and they were a hit! Everyone loved them. The fennel added a unique and delicious flavor to the filling.
Rekha Thapa
[email protected]These samosas were delicious! The filling was flavorful and the pastry was flaky and crispy. I will definitely be making these again.