When we were in Turkey we tried these delicious spinach and feta parcel’s they also used this mixture in pancake wraps. I really wanted to have a go at recreating them. They were delicious and I prefer baking to frying. I don’t know why but the mint, cumin, spinach and feta together changes the entire flavour and they really balance each other out. They are really crispy too which make the samosa’s really moorish.
Ingredients (makes 16)
- 1 garlic clove, peeled and finely chopped
- 1/2 banana shallot, peeled and finely chopped
- bunch or bag of spinach leaves, stalks removed if tough, shredded
- sprig of mint, leaves only roughly chopped
- 1 tsp ground cumin
- 150g good quality feta
- 16 samosa wrappers
- olive oil for frying, sealing and coating
- Preheat the oven 180ºC (fan).
- In a pan, on a medium heat, heat a drizzle of olive oil and sauté the onion and garlic stirring so they don’t burn and become fragrant and translucent.
- Add in the spinach, mint and cumin into the pan. Cook until the water from the spinach evaporates stirring frequently so the spinach doesn’t burn. This should roughly take about 7 – 8 minutes.
- Once done, remove from heat and let it cool.
- Add the cooled spinach mixture to a bowl and crumb in the feta, mix to combine.
- Lay out a samosa paper on a clean surface, brush the edges with olive oil. Take a golf ball sized piece of the spinach and feta mixture. Place it in the top right middle of the samosa so when you fold over the left corner diagonally it is in the middle of the triangle. Repeat folding in opposite directions until end is reached.
- Repeat step 6, until all of the mixture has been used.
- Place a sheet of greaseproof paper on a baking tray. Add half of the samosa’s. Brush them with olive oil and bake for around 10 minutes or until crispy and golden. Enjoy.