Roasted Bell Pepper and Feta Samosas
The origin of samosas dates back much further than India, originating in Persia, and reaching South Asia through medieval trade routes. Mediterranean versions, like this roasted bell pepper and feta variation, build on the region's rich ingredients - the creaminess of feta cheese and the intense aroma of roasted bell peppers complement each other perfectly. Imagine the aroma of freshly baked, crispy samosas filling the kitchen - the meeting of sweet roasted bell peppers and salty feta cheese in the first bite is enchanting. An excellent choice as an appetizer or a light summer dinner. Serve with a yogurt dip or a mint sauce - both versions accentuate the flavors.
Ingredients for this recipe
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Preparation Steps
1
Halve the bell peppers, remove the seeds, place them on a baking sheet lined with parchment paper, and roast at 400°F (200°C) for about 20 minutes, or until the skins are blackened. Tip: Place the roasted peppers in a bowl, cover, and let cool for a few minutes to make peeling easier.
2
Peel the roasted bell peppers and finely chop the flesh. Finely chop the onion and garlic as well. Tip: Fine chopping helps the filling to bind well and prevents it from falling apart.
3
Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3-4 minutes, until translucent. Add the chopped roasted bell pepper and sauté for another 2 minutes.
4
Remove from heat, crumble in the feta cheese, and stir in the chopped parsley and ground black pepper. Let it cool completely. Tip: A cooled filling prevents the pastry from becoming soggy, ensuring it remains crispy after baking.
5
Cut the filo pastry sheets into long strips. Place a tablespoon of filling at the end of each strip and fold it up in a triangle shape. Moisten the edges with water to seal them well. Tip: Do not overfill, as the cheese may leak out during baking.
6
Place the samosas on a baking sheet lined with parchment paper, brush them with a little oil, and bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown and crispy. Tip: If you have a convection setting, use it for more even baking.
