Pumpkin and Spinach Samosas
The history of the samosa dates back hundreds of years, originating in Persia, from where it spread to India and other regions in the Middle Ages. The traditional meat-filled versions have now been replaced by a variety of vegetarian versions – such as this pumpkin and spinach combination. As the pumpkin caramelizes, its sweet taste harmonizes with the freshness of the spinach. Imagine walking into the kitchen on a cool autumn day and the smell of baked pumpkin fills the air – with the first bite, the crispy pastry and the spicy, vegetable filling perfectly complement each other. The perfect choice for an autumn picnic or as an appetizer for guests, but it also works well as a starter at a festive dinner.
Ingredients for this recipe
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Preparation Steps
1
Peel and dice the pumpkin. Toss with a little oil and roast in a preheated oven at 400°F (200°C) for about 25 minutes, or until tender and lightly caramelized. Tip: Dicing the pumpkin into smaller pieces will speed up the roasting process.
2
While the pumpkin is roasting, finely chop the onion and garlic. Heat some oil in a skillet over medium heat and sauté until golden brown. Tip: Cook over medium heat to prevent burning.
3
Add the spinach to the onion-garlic mixture and sauté for 2-3 minutes, or until wilted. Remove from the heat and let cool slightly. Tip: Avoid overcooking to preserve the color and nutrients.
4
Mash the roasted pumpkin with a fork and combine with the onion-spinach mixture. Season with nutmeg, salt, and pepper. Mix well and let cool completely. Tip: If the filling is too moist, add a little breadcrumbs.
5
Cut the filo pastry sheets into long strips. Place a tablespoon of filling at one end of each strip and fold into a triangular shape. Seal the edges with water. Tip: Avoid overfilling, as the filling may leak out during baking.
6
Place the filled samosas on a baking sheet lined with parchment paper, brush with a little oil, and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. Tip: Flip them halfway through for even browning.
