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Spinach samosas

Recipe from: 2/27/1997 12:00:00 AM
Ingredients 9
Servings 16


  • 300
    fresh spinach, stems removed
  • oil
  • 2
    onion, finely chopped
  • 1
    clove garlic, crushed
  • salt
  • 2
    cayenne pepper
  • 250
    creamed cottage cheese
  • 10
    phyllo pastry
  • 50
    melted butter


Preheat the oven to 190ºC (375ºF). Spray a baking sheet with non-stick spray. Rinse the spinach well and chop finely. Boil for a few minutes until tender. Fry the onion and garlic in a little oil until tender. Add the spinach and season with salt and cayenne pepper. Remove from the heat and fold in the cottage cheese. Cool. Brush two sheets of phyllo pastry with a thin layer of melted butter, and place on top of each other. Slice into four long strips. Place the strips horizontally in front of you. Spoon about 20 ml (4 t) of the filling on the top right-hand corner of the pastry strip. fold the bottom end of the Pastry over the filling to cover it, ensuring the pastry edges are even on top. Carry on folding to form a triangle. Repeat with the remaining pastry and filling. Place on a greased baking sheet, brush with more butter and bake for about 20 minutes or until golden brown. Makes about 16 samosas.

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