Crispy Greek Phyllo Samosas
These Greek-inspired phyllo samosas are packed with flavorful mushrooms, nuts, and spices, creating a perfect savory bite with a satisfying crunch.
Equipment
- Baking sheet, skillet, food processor, basting brush, dish towels
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
Other Ingredients:
- 1 package 1 pound, or 455 g vegan frozen phyllo dough, thawed
- Olive oil for brushing
- Nonstick cooking spray optional
Instructions
Make the filling:
- Heat olive oil in a skillet over medium heat.
- Add chopped mushrooms, onion, and garlic.
- Sauté until fragrant and the mushrooms shrink by half.
- In a food processor, pulse walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala a few times until the mixture is well-chopped yet slightly chunky.
- Stir in pine nuts, and season with salt and pepper to taste.
- Set aside to cool.
Prepare the phyllo dough:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet by lining it with parchment paper or spraying with nonstick cooking spray.
- Lay a dish towel flat, then open your thawed phyllo dough.
- Cover with another damp dish towel to keep the dough moist.
Assemble the samosas:
- Take one sheet of phyllo dough, brush it liberally with olive oil.
- Place another sheet on top and brush with oil.
- Cut the stack into three long strips.
- Scoop 2 to 3 tablespoons of the filling onto the short end of each strip.
- Fold the strip from the left corner to the right edge to form a triangle.
- Then fold the triangle up, then over, then up again, until you reach the end of the strip.
- Brush the entire triangle with olive oil, and place it on the prepared baking sheet.
- Repeat for the remaining strips.
Bake the samosas:
- Bake for 16 to 20 minutes, or until the phyllo is golden brown and flaky.
Serve:
- Serve warm as a delicious appetizer or snack.
- Pair with a fresh salad or a tangy dipping sauce of your choice.
- Yield: 8 to 10 triangles
Notes / Tips / Wine Advice:
Serving Tip:
Serve these samosas with a side of mint chutney, tzatziki, or a simple yogurt-based dipping sauce for an extra layer of flavor.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the spices and crunch of the samosas.
Nutritional Information
Calories: 175 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.5 g
