Breakfast & Brunch, Sides, Salads & Starters
Leave a comment

Three Cheese & Spinach Samosas

Crunchy and buttery on the outside, creamy and savory on the inside. These samosas are perfect to freeze for last minute guests or for a quick bite. Deep fried or oven baked…either way these samosas are addictive!!


  • 2 small shallots, finely chopped
  • 1 big leek, finely chopped
  • 350 gr chopped frozen spinach thawed and squeezed dry
  • 250 gr ricotta
  • 250 gr feta, crumbled
  • A handful of grated parmigiano
  • 1 large egg, lightly beaten
  • 200 gr butter, melted
  • 500 gr phyllo dough, thawed (can be found already cut into strips)
  • Salt and pepper to taste
  • Olive oil


  • Heat a splash of olive oil in a big frying pan and add the shallots and leek, season with salt and cook on medium until just golden.
  • Add the spinach, stir well for a couple of minutes and turn off the heat.
  • In a bowl combine the ricotta, feta and parmigiano. To this add the spinach mixture and the egg and mix until well combined.
  • Check and adjust seasoning to your taste.
  • Place one strip of phyllo on work surface, brush with melted butter and repeat till you have 3 layers.
  • Place about a tablespoon of the filling in one of the ends and fold to form a triangle over the filling. Repeat folding back and forth till the end of the strip.
  • Place triangles on baking sheet lined with cooking paper, seam side down.
  • Bake pastries in preheated oven (400 C) until golden and crunchy, about 20 minutes. You can also deep fry them.
  • Serve warm.

*These samosas can be made in advance and frozen for up to 1 month.

Buon Appetito!

Leave a Reply

Your email address will not be published. Required fields are marked *