Spinach Sweet Potato Samosas Recipes

SPINACH AND POTATO PHYLLO SAMOSAS

Steps:

• Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
• Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
• Set the potatoes aside.
• Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
• Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
• When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
• Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
• Season to your taste with salt and pepper, then set aside to cool.
• Heat oven to 400F and lightly grease a baking sheet.
• To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
• Top with a second phyllo sheet and brush that lightly with butter also.
• Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
• Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
• Fold the corner of phyllo over to enclose filling and form a triangle.
• Continue folding the pastry strip, maintaining a triangle shape.
• Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
• Continue making the samosas with the remaining phyllo and filling in the same manner.
• You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
• Bake the samosas in middle of oven until golden brown, about 10 minutes.
• Garnish samosas with mint and serve warm with mint chutney.