Coriander and Feta Samosas

A tasty variation on the Vegetarian samosa that can also be enjoyed by Low Calorie and Low Fat diets.

I came upon this tasty combination when visiting Kenya. The first time was in the café at the airstrip in Nanuki, which provides an interesting selection for lunch and snacks as you wait for your charter flight. Later back in Nairobi, I booked a table at the Talisman restaurant in Karen, which comes highly recommended for vegans and meat eaters alike. The menu is interesting and varied, changing with the seasonal produce grown in the organic garden next to the restaurant. Their coriander and feta samosas have become a ‘signature dish’ – and they were delicious.

Here is my version using filo pastry. The samosas will be suitable for many diets including Low Calorie and Low Fat if you control the quantity of oil or butter by using a pastry brush to paint on the oil lightly, not thoroughly, on the filo sheet as you assemble the samosas. Finally, lightly paint the outside before baking to ensure golden results.

Diets for which Coriander and Feta Samosas are suitable:

Diabetic, Low Calorie, Low Fat, Nut Free and Vegetarian.

Ingredients

Preparation: 30 mins | Cooking: 12 mins | Serves: 15

1 cup coriander, chopped
150 gm (1 1/2 cup) feta, crumbled
1 red onion, small
2 tsp cumin, ground
6 sheets filo (48cm x 25cm)
60 gm (1/2 stick) butter, melted*

Method

PREHEAT the oven to 180 C/ 350 F/Gas 4
FINELY chop the red onion.
MIX red onion, coriander, feta and cumin in a bowl.
UNROLL the sheets of filo, removing one sheet and placing it on the worktop while covering the remaining sheets with a damp cloth.
CUT the filo into 3 strips, the length of the sheet (gently running the knife lengthwise down the sheet).
BRUSH, each strip, lightly but not thoroughly with melted butter or oil (a complete coating will result in a greasy samosa).
PLACE a spoon of the feta mix in the bottom left corner of filo.
FOLD this corner across to make a triangle. Take the lower right corner and fold the triangle up giving a straight line on the strip of filo (this makes it an oblong again).
CONTINUE this folding as a triangle until there are many layers over the feta mix.
BRUSH the triangle lightly, ensuring the end of filo sheet is painted onto the triangle with a little oil if necessary.
REPEAT this process with each of the 3 strips followed by more FILO sheets, sliced until the mixing bowl is empty.
BAKE for 12 minutes or until golden brown.**

Serve

– Immediately, good with a sweet chilli sauce.

Notes

* Suitable for Low Calorie and Low Fat diets when oil is used sparingly and the quantity eaten is considered as a part of the meal eaten.
** Can be prepared in advance, refrigerated and baked before serving.

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