Greek-Inspired Phyllo Samosas
A fusion of Mediterranean flair and Indian spices, these flaky samosas are packed with savory vegetables and nuts for a protein-rich, heart-healthy snack or appetizer!
Equipment
- skillet
- Food processor
- Baking sheet
- Parchment paper or silicone baking mat
- Damp dish towels
- Knife
Ingredients
For the Filling:
- 1 tablespoon 15 ml olive oil
- 8 ounces 224 g button mushrooms, chopped
- 1 cup 160 g diced yellow onion
- 3 cloves garlic minced
- 2 ounces about ½ cup, or 56 g walnut pieces
- ½ cup 69 g cashews, ground into a fine powder
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- 1 teaspoon garam masala
- ¼ cup 30 g pine nuts
- Sea salt and freshly cracked pepper to taste
For the Pastry:
- 1 package 1 pound, or 455 g vegan frozen phyllo dough, thawed as per package instructions
- Olive oil for brushing
- Nonstick cooking spray optional
Instructions
Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Add chopped mushrooms, onion, and garlic.
- Sauté until fragrant and the mushrooms reduce by half.
- In a food processor, combine walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala.
- Pulse until the mixture is finely chopped but retains some texture.
- Fold in pine nuts and season with salt and pepper.
- Set aside to cool slightly.
Preheat Oven:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.
Prepare the Phyllo Dough:
- Set up a workstation with ample space.
- Lay a damp dish towel flat and place the phyllo dough stack on it.
- Cover with another damp towel to prevent drying.
- Take one phyllo sheet and brush with olive oil.
- Place another sheet on top, brush with olive oil, and cut the stacked sheets into three long strips.
Assemble the Samosas:
- Place 2–3 tablespoons of filling on the short end of one phyllo strip.
- Fold the bottom left corner over the filling to meet the right edge, forming a triangle.
- Continue folding up and over, keeping the triangle shape, until the end of the strip.
- Brush the finished triangle with olive oil and place it on the baking sheet.
- Repeat with remaining strips and filling.
Bake:
- Bake in the preheated oven for 16–20 minutes or until the samosas are golden brown and flaky.
Serve:
- Let cool slightly before serving.
- Enjoy these savory samosas as a snack or appetizer!
Notes & Wine Advice
Wine Pairing:
Pair with a dry Chardonnay or a fruity Rosé to complement the rich, nutty filling.
Pair with a dry Chardonnay or a fruity Rosé to complement the rich, nutty filling.
Nutrition values
Calories: 180 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 12 g