Dairy Farmers of Ontario shared this recipe for Spinach & Cheese Filled Samosa Bites. Crisp, flaky phyllo pastry surrounds a savoury filling of spinach, potato, herbs, and three cheeses, paired with a refreshing creamy mint chutney. They’re a crowd-pleasing appetizer that’s perfect for entertaining or holiday gatherings.
Spinach & Cheese Filled Samosa Bites
Serves: 25 bites
Ingredients:
- 1 tub (142 g) baby spinach, chopped
- 1 tbsp (15 mL) local butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (125 mL) local cream cheese, softened
- 3 tbsp (45 mL) chopped fresh dill
- 1 tsp (5 mL) curry powder
- 1 cup (250 mL) diced cooked potato
- 1/4 tsp (5 mL) salt
- 1/2 cup (125 mL) crumbled local feta
- 1/2 cup (125 mL) shredded local mozzarella
- 1 box (454 g) phyllo pastry, thawed
- 1/2 cup (125 mL) local salted butter, melted
Creamy Mint Chutney
- 3/4 cup (175 mL) fresh mint leaves
- 1/2 cup (125 mL) fresh parsley or cilantro leaves
- 2 tbsp (30 mL) chopped seeded jalapeño pepper
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 ml) granulated sugar
- 1/2 cup (125 mL) local 18% table cream
- Salt and pepper to taste
Directions:
- Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper and set aside.
- Creamy Mint Chutney – In a blender or food processor, pulse together mint and parsley leaves, jalapeño, lemon juice and sugar. Add cream and puree until smooth. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.
- In a large skillet, cook spinach over medium heat until wilted. Transfer to a strainer and press out as much liquid as possible. Set aside. Return skillet to medium-low heat and add butter. Cook onion and garlic for 3 minutes or until softened. Stir in cream cheese, dill and curry powder and cook until cream cheese is melted. Remove from heat and stir in cooked spinach, potato and salt to combine. Stir in feta and mozzarella cheeses; let cool slightly.
- Lay one sheet of phyllo pastry on a clean surface and brush lightly with melted butter. Top with another sheet of phyllo and brush again with butter. Cut the stacked phyllo crosswise into 5 equal strips.
- Place a rounded tablespoon of filling at the bottom of each strip. Fold one corner of the phyllo over the filling to form a triangle, then continue folding the triangle up the strip. Brush the edge with butter to seal. Repeat with the remaining phyllo and filling.
- Place triangles on prepared baking sheet and brush tops with melted butter. Bake for 15 to 20 minutes or until golden brown and crisp.
- Let cool slightly and serve with Creamy Mint Chutney.
