Spinach Samosas

By á-47

Ingredients

• 3 (10 oz) pkgs. frozen chopped spinach, thawed
• 3/4 cup butter
• 1 tea. mustard seeds
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 tea. cumin
• 1/2 tea. cardamon
• 1/2 cup feta cheese
• 1 cup cream cheese
• 1 lemon, zested
• PASTRY
• 2 cups flour
• 1/2 tea. salt
• 1/4 cup vegetable oil
• 8 Tbsp. water
• vegetable oil, for frying

Preparation

Step 1

FILLING: Squeeze spinach dry by hand; you should have about 1 1/2 cups. Set aside.

Melt butter in a large pan over medium-high heat. Add mustard seeds and saute until they begin to pop, about 2 minutes. Add onion and garlic and saute until golden brown, about 5 minutes. Add cumin and cardamon and cook, stirring, for 1 minute. Add spinach and cook, stirring occasionally, for 5 minutes. Add feta, cream cheese and lemon zest. cook, stirring to distribute, until cheeses are melted, about 3-5 minutes. Remove from heat and allow to cool.

PASTRY: Sift flour and salt into a bowl. Add oil and work it into the flour with finger tips until the mixture resembles coarse meal. Add just enough of the water to form a stiff dough (start with 7 Tbsp.; add more if necessary to get the dough to hold together). Knead dough for 5 minutes until smooth. Cover and let rest for 30 minutes to 1 hour.

On a lightly floured board, roll out the pastry dough to about 1/4" thickness. Using a biscuit or cookie cutter, cut circles in the dough approx. 3" in diameter. You should have about 24 circles.

Place a generous tablespoon of filling in the center of a pastry circle, leaving a 1/2" margin all around the edges. With fingers dipped in water, wet the margin of the circle. Fold the pastry over and pinch the edges to seal.

In a wide, deep pan (at least 4 qt. capacity) heat oil to 375 degrees or until a cube of bread browns in 30 seconds. Fry the samosas, 2 or 3 at a time, until golden brown, about 2-3 minutes per side. drain on paper towels and serve immediately.