Spinach and Ricotta Samosas - Morgane Recipes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

samosa pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought dough

Whole wheat pastry adds fiber and nutrients.

Finely cut the onion.

Roughly cut the spinach.

Put 1 tbsp of olive oil in a pan heated over high heat.

Add the onion and stir from time to time for 3 minutes.

Add the spinach and salt; stir from time to time until the water of the spinach is evaporated.

Cut the fire and let it cool in a mixing bowl.

Add ricotta, grated parmesan, ground pepper, and a pinch of grated nutmeg to the spinach mixture; mix all together.

Take two sheets of samosa pastry to have a double thickness and cut them into strips of 5cm.

Keep the samosa sheets under a dry cloth to prevent them from drying out.

Take a doubled strip of pastry and put 1 tsp of filling on it.

Make a first triangle that wraps the filling, then turn it toward the opposite side and continue folding to form the samosa shape.

Press the base of the triangle to tighten the stuffing with each fold.

At the end, tuck the rest of the samosa sheet inside to close it like an envelope.

Heat the pan over medium heat with 1cm of oil.

When the oil is hot, place the samosas with the side of the final fold underneath.

Let them brown on each side for about 3 minutes.

Remove the samosas and put them on paper towels to drain.

Serve warm when they are crispy; if prepared in advance, heat them in the oven for a few minutes to restore crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens