Spinach, Feta and Tomato Samosa

Ingredients list for Spinach, Feta and Tomato Samosa

• 150 grams Fresh spinach leaves (palak) shredded
• 1 cup Feta cheese crumbled
• 6 Sundried tomatoes finely chopped
• 8 Samosa patti sheets
• 2 tablespoons Olive oil
• 2 teaspoons Garlic finely chopped
• medium Onion finely chopped
• to taste Salt
• to taste Black pepper powder
• for deep-frying Oil

Method

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.
2. Add spinach and cook, stirring continuously, for two to three minutes. Remove from heat, add salt and pepper powder and mix well.
3. Heat sufficient oil in a kadai.
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.
5. Slide in the samose into hot oil and deep-fry till crisp and golden brown. Drain on absorbent paper.
6. Arrange them on a serving plate and serve hot.

Nutrition Info