One of my favorite things to get at a local Mediterranean restaurant is veggie samosas. They’re delicious, but they’re about $15 a plate. I knew I could make enough for my whole family (with leftovers) for that amount, so I used my taste buds and a bit of Internet research to come up with my own recipe.
Samosas have yummy spiced vegetables inside layers of buttered phyllo dough. Phyllo dough is thin, flaky, and crispy, so it’s an amazing texture juxtaposition with the soft veggies inside.
This dish is a winner among all of my veggie haters and is perfect for toddlers. Jonas has been having the leftovers for lunch for the past three days. And Jake is already asking when I’m making them again.
Makes about 8 samosas.
1/2 Tbsp olive oil
1/2 head of cauliflower florets, diced
4 carrots, peeled and diced
1 cup frozen peas
1 clove garlic, minced
1/2 yellow onion, diced
1/2 tsp curry powder (If you like, use hot curry. We mixed mild and hot for ours.)
1/4 tsp ground ginger
1/4 tsp ground cumin
salt and pepper, to taste
3 tsp plain yogurt
4 oz fresh mozzarella cheese, shredded
1 package of phyllo dough
4 Tbsp melted butter
*Frozen phyllo dough will need to thaw overnight
*Keep phyllo dough you’re not using covered with a damp cloth so it won’t dry out.
*Phyllo is also called “Fillo”, so your package might say either.
Preheat oven to 350 degrees.
Chop up your veggies.
Heat the oil over medium heat in a large non-stick pan. Add the garlic and your veggies. Saute until veggies are soft, about 3-5 minutes.
Season the veggies with the curry, ginger, cumin, salt, and pepper. Remove from heat. Add yogurt and cheese.
Lay the phyllo pastry out and cover it with a damp cloth. Remove 1 sheet of phyllo dough and put it on your work surface. Brush it with melted butter. Add 4 tbsp of veggies. Fold the pastry in half over the filling, brush with butter again, fold again, and brush again. You’ll have a rectangle filled with veggies when you’re done. Brush the surface with butter and start on your next one!
Bake for 20-25 minutes.
*Tip: these freeze very well before they’re baked.
*Tip: store leftovers in a single layer, or they’ll all stick together.
Serve these up with rice pilaf and fresh fruit and you’re all set!
Have you ever had samosas? What did you think? What have you been making/eating lately?