Our best recipe for Spinach - Spinach & Sweet Potato Samosas
One of the most versatile greens out there, Spinach - combined with the naturally sweet cousin of the good ol’ spud - Sweet Potato (although, of course you can use the regular kind too!). It’s a match made in heaven! With some of our favourite Indian restaurants and south-asian takeaways closed for the time being, why not recreate some of your favourite inspired dishes this National Vegetarian Week with our guest chef and ODDBOX friend Georgia Levy (@georgia_levy_):
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 20
Ingredients:
2 tbsp Rapeseed oil
4 Spring onions (sliced)
2 Garlic cloves (grated)
½ Ginger (grated)
1 Chilli
1 tsp Garam masala
2 tsp Curry powder
250 g Sweet potatoes
250 g Spinach (shredded)
a bunch of Coriander (chopped)
75 g Butter (melted)
270 g Filo pastry
1 tbsp Onion seed
Recipe:
- Preheat the oven to 180C. Line a baking tray with paper. Place a pan over a medium heat and add the oil, spring onions, garlic, ginger and chilli. When the spring onions are soft, about 2 minutes, add the spices and cook for another 30 seconds.
- Throw in the sweet potato, season and fry for a minute. Add water (approx. 100ml) to not quite cover and pop a lid on. Cook for 7 minutes, until the potato is soft, removing the lid at the end until the water evaporates.
- Stir in the spinach, cover for a minute until spinach wilts. Stir in the coriander and check seasoning. Allow to cool.
- Lay 2 sheets of filo horizontally with butter brushed between them. Fold and cut in half like a book, then cut vertically into 3 pieces so you have 6 pieces. Keep 3 and wrap others in kitchen towel with the rest of the pastry.
- Pick up the bottom left corner and fold across to the right side. Place your finger on top and fold it back to the left to create a cone. Fill with 2 teaspoons of filling, tuck in the flap and fold the triangle to the top. Brush the edge with butter to seal. I'd recommend watching a YouTube video on folding samosas to get you started – they are very easy to follow.
- Brush the samosas with melted butter and place on the baking tray. Repeat until everything has been used. Scatter with onion seeds. Bake for 15-20 minutes until golden. Serve warm with chutney.
