Spinach Pies … Samosas!
The other day I was visiting a culinary event in the bay area and the host served us with something I didnt know of, at the end of the presentation. As soon as that something entered my mouth, I was in a state of bliss!! So I went up to him and asked him what exactly was it, and he said … Spinach Pies!
Now I had made indian type of samosas before, but it was always filled with either cooked-dry-daal-spring-onion-spices-mixture or kheema-spices mixture. But never had I thought that I could stuff them with some greeny filling and it would taste just awesome!! To top it all, the filling does not need many ingredients at all … just the regular stuff you might have at home. Yes, but the prep time is a little long. But the good part is, you can make lots of these and then freeze them and keep them away. Just thaw out whenever you are ready to bake for a quick afternoon snack or a tea-time side.
So here it goes …. enjoy!
2 bunches of spinach or 1 pack of baby spinach
4 tblsp feta cheese
2 tbslp cut dill leaves
1 tsp chilli powder
1 tsp salt
1 box of Phyllo dough sheets
1 small bunch of spring onions
2 tbslp butter
1. Chop the spinach finely. Chop the dill finely. Chop the spring onions finely too.
2. In a large bowl, mix the spinach, dill, spring onions, feta cheese, spices.
3. Now take small portions of the mixture in your hands, and squeeze tight to get the juices out of the leaves. We are not going to cook spinach separately.
4. Once the whole mixture has been squeezed and juiced out, set aside.
5. Roll out your phyllo dough sheets. Remember to thaw them overnite if you are using frozen ones from Safeway or so.
6. Since we want that the covering is a little fluffy after baking and also because the sheets are pretty thin, you can roll out 2-3 sheets on top of each other. Cut vertical long strips about 2 inches apart.
7. Melt the butter in a small bowl. We need to use this as adhesive to close the ends.
8. Put a tsp full of mixture on one end and start folding moving towards the other end.
9. Brush some melted butter on the loose end and make the last fold, so that it sticks and closes the samosa.
10. Place them in a baking tray if you are going to bake rightaway, or set them aside to freeze for later.