Spinach and pine nut samosas

20 min


20 persons




0 / 5 (0 votes)


BORGES - Spinach and pine nuts samosas


  • 12 sheets of brick pastry
  • 400 g (15 oz) fresh or frozen spinach
  • 1 onion
  • 1 clove of garlic
  • 1 teaspoonful of ground cumin
  • ½ teaspoonful of ground ginger
  • 50 g (2 oz) creamy cheese
  • A handful of pine nuts
  • Salt
  • Borges extra-virgin olive oil

Step by step

  1. Step 1

    If you’re using frozen spinach, start by boiling it for 5 or 6 minutes; if you’ve opted for fresh spinach, wash and dry it well. Next, peel and finely chop the onion and garlic and gently fry in the olive oil over a low heat for about 5 minutes or until the onion has softened. Add the spices and cook for 2 minutes. Once the mixture has turned golden, add the well-strained raw or boiled spinach and stir occasionally. Raw spinach will release some water, so sauté it until the water has been evaporated. Once the spinach is cooked, add the pine nuts, creamy cheese and salt, stir well and take off the heat.

    Brick pastry tends to come in circular form. Fold it in half once and then fold the round side in towards the middle again to make an almost-rectangular strip. Put a dollop of the well-strained filling at one end of the strip and then fold the pasty over to make a triangle. Continue folding the pastry along the rest of the strip to make a samosa. Arrange the samosas on a baking tray, brush with olive oil and bake at 200 ºC for about 12 minutes. If you prefer, instead of baking them, you could deep-fry them in olive oil.

  2. ‘- You can serve samosas with a sauce made by mixing some yogurt with a little cumin and olive oil.
    – Samosas come from India and Pakistan, although the original versions are much spicier than this one!
    – If you can’t get hold of brick pastry, you can use filo or puff pastry instead.
    – If you want to boost the protein in this vegan dish, add some cubes of tofu to the filling.

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