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How to make vegetarian baked spinach and feta samosa

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When it comes to samosas, those filled with spinach and feta cheese are a favorite. When crispy phyllo dough gives way to the smooth spinach mixture inside, it really can't be beat. Add to that onions and garlic, as in the recipe that follows, and it's pretty close to perfection. All it needs is a ton of butter and yes, this recipe has that too.
Too many people hesitate to make samosas on their own because they think they're really difficult. However, it doesn't have to be. Although the folding technique can seem tricky, after making just a couple of them you'll quickly get the hang of it. And once you've mastered the technique, you'll be making samosas again and again. When you do, don't be afraid to try different fillings.
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Cooktop Cove
Vegetarian Baked Spinach and Feta Samosas
24 samosas
40 minutes
20 minutes
1 hour
2 tablespoons butter, softened
1 onion, chopped in a small dice
3 garlic cloves, minced
2 10-ounce packages frozen spinach, thawed and squeeze of excess moisture
1 tablespoon dried dill
1 cup feta cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 sheets phyllo dough, thawed
1/2 cup butter, melted
Preheat oven to 375 degrees F and line two baking sheets with aluminum foil. Generously spray foil with nonstick cooking spray.
Place softened butter in a frying pan set over medium heat. When melted, add onion and sauté for 3 minutes until onion is soft and translucent.
Add garlic and spinach and saute for 1 minute. Set aside to cool slightly.
Place feta, dill, spinach mixture, salt and black pepper into a large bowl and mix well.
Unfold the phyllo dough and cut it in half lengthwise. Place one half sheet on a work surface. (Keep any of the phyllo dough you're not using covered with a clean towel to prevent it from drying out.)
Brush generously with the melted butter. Fold in half lengthwise and brush with butter again.
Place a small amount of the spinach mixture at the end of the buttered sheet, making sure it is close to the corner. Fold the phyllo dough under the spinach up, turning it so the spinach is completely sealed within dough.
At the bottom of the phyllo you should have a triangle. Continue folding this shape up and then back down until you have used the entire piece of phyllo.
When one samosa has been made, transfer to a baking sheet and brush with more melted butter. Continue with rest of phyllo dough and spinach mixture.
Place the samosas into the preheated oven and bake for about 20 minutes, until they are brown and crisp.
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