Most of us love to have some snack with our evening tea or coffee…. We love to munch something for our evening time especially on weekends. That was the reason why I made chicken spring rolls and spicy Kerala mixture. Making samosas were there in my to do list for a long time.
I made paneer at home and so made the filling from homemade paneer. By Gods grace, this came out well and the recipe is from Raghavan Iyer’s Indian Cooking Unfolded.
Makes 16 samosas
One package of frozen phyllo sheets (completely thawed)
2 teaspoons (or more if required) for brushing phyllo sheets
Paneer spinach filling:
2 tablespoons of oil
One medium sized red onion
8 oz of baby spinach leaves
1 cup of shredded paneer
2 to 3 green chilies (Stems discarded and finely chopped)
1/2 teaspoon of garam masala
A spring of curry leaves – chopped (optional)
Salt- to taste
Prepare a baking tray with parchment paper on it.
To prepare filling:
On a large skillet, heat oil in medium flame and when it becomes hot, add onion and stir fry till its slightly brown and the raw smell disappears.
Now add spinach, paneer, green chilies, garam masala and salt and saute until spinach wilts. Let the excess liquid drain by placing it on a colander.
Preheat your oven to 3750F and position your rack in the centre of the oven.
Get ready to unwrap phyllo sheets with a clean and damp cloth.
Unfold phyllo sheets on your counter top and carefully peel a phyllo sheet and cover the rest with the damp cloth.
Place the phyllo sheet taken on to the work surface with the longer length of the rectangular sheet facing you. Brush it with some oil and repeat the same for 3 more phyllo sheets forming a layer of 4.
Cut the 4- sheet stack into 4 equal strips. Place one table spoon of filling in one end of each strip and start folding the dough over filling forming a triangular shape (like flag folding) as shown below.
If a little strip left at the end of the folding, brush some oil and tuck it under pressing the dough and seal it.
Arrange samosa triangles in a single layer in the prepared baking sheet keeping 1.5 inches apart.
Bake them until they are golden brown for about 25 to 30 minutes and serve them warm with mint chutney or tomato sauce.
If you want to store them for later use, freeze them in an airtight containers. When you want to serve, bake them in preheated oven till golden brown.
You can make any filling of your choice……
Anish was very happy about the samosas even though the filling was veggie…..and Rydhi took it and ate till her tummy is full. We kept some of them for later use, but entire batch was finished in the next day itself………. So try and enjoy these baked samosas 🙂