Lamb Spinach & Feta Samosas Lamb Spinach & Feta Samosas

Lamb Spinach & Feta Samosas

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Looking for a mid-week marvel that’ll knock your socks off? Or a tasty treat the kids will love? Then look no further.

These incredible samosas – packed with juicy lamb leg steaks, spinach and soft feta, wrapped in light filo pastry – are both super easy and affordable. They’ll be ready in about 30 minutes, but we recommend letting them cool for a little while before tucking in.

Preparation: 10 mins 
Cooking: 20 mins
Ingredients

For Filling

  • 1 teaspoon olive oil
  • ½ red onion, finely chopped
  • 4 lamb leg steaks, trimmed and diced
  • 1 garlic clove, peeled and chopped
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons tomato paste or purée
  • 80g baby spinach leaves
  • 6 spring onions, finely sliced
  • 150g feta cheese, crumbled

For Pastry

  • 12 sheets filo pastry sheets
  • 50g melted butter, for brushing

For Dip

  • 3 tablespoons natural Greek yogurt
  • 2 tablespoons honey
  • Pinch of dried chilli flakes
  • 1 tablespoon freshly chopped mint leaves
Method

•   Heat the oil in a frying pan over a moderately high heat and fry the onion until soft, add lamb, garlic, chilli flakes and tomato paste or purée. Stir gently until combined.

•   Cook for 5 minutes, adding a little water if necessary, but the mixture must be dry. Season and stir through spinach, spring onions and Feta. Set aside to cool.

•   Preheat the oven to 200oC, 180oC Fan, Gas Mark 6.

•   Take a sheet of filo pastry and lay on a chopping board.  Brush with the melted butter and top with another layer of filo pastry. Cut into 2 strips, lengthwise. Keep the remaining pastry under a damp tea towel to prevent drying out while you work. Repeat until you have 12 strips of double-layered filo pastry.

•   Place a spoonful of lamb mixture at the end of each strip. Fold a corner of the pastry across to form a triangle. Continue to fold in a triangular fashion until you reach the end of the pastry strip. Brush with melted butter to seal the edges.

•   Repeat with the remaining filo pastry and filling until you have 12 triangular parcels. Brush with a little more butter then transfer to a non-stick baking sheet.  Bake in a hot oven for 10-12 minutes.

•   Meanwhile, to prepare the dip; in a small bowl, mix all the ingredients together.

•   Serve the samosas with the dip.

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