Lamb, Spinach and Feta Samosas Lamb, Spinach and Feta Samosas

Lamb, Spinach and Feta Samosas

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Preparation: 10 mins 
Cooking: 20 mins
  • 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.
  • For the 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 the pastry:
  • 12 sheets filo pastry sheets
  • 50g melted butter, for brushing

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

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