How to make Spinach, Feta and Tomato Samosa - Samose get a new taste filled with spinach, feta and tomatoes.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Feta cheese (फेटा चीज़)

Cuisine : Fusion

Course : Snacks and Starters

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Spinach, Feta and Tomato Samosa Recipe Card

Spinach, Feta and Tomato Samosa
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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Spinach, Feta and Tomato Samosa checkout Spinach With Raisins, Spinach and Cheese Fritters, Makai Sarson Samosa. You can also find more Snacks and Starters recipes like Corn Pops, Pav bhaji, Pineapple Pancake, Cheesy Paneer Bread.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spinach, Feta and Tomato Samosa Recipe

  • Fresh spinach leaves (palak) shredded 150 grams

  • Feta cheese crumbled 1 cup

  • Sundried tomatoes finely chopped 6

  • Samosa patti sheets 8

  • Olive oil 2 tablespoons

  • Garlic finely chopped 2 teaspoons

  • Onion finely chopped medium

  • Salt to taste

  • Black pepper powder to taste

  • Oil for deep-frying

Method

Step 1

Heat olive oil in a non-stick pan, add garlic and sauté for a minute. Add onion and sauté further for two to three minutes.

Step 2

Add spinach and cook, stirring continuously, for two to three minutes. Remove from heat, add salt and pepper powder and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

To make samosa, cut the each patti into half, apply water on the edges. Shape each half into a cone and stuff it with the spinach mixture, put cheese and tomato over it. Seal the edges well.

Step 5

Slide in the samose into hot oil and deep-fry till crisp and golden brown. Drain on absorbent paper.

Step 6

Arrange them on a serving plate and serve hot.