Discover a delicious twist on traditional samosas with this recipe for baked turkey and spinach samosas. Packed with flavor and healthier ingredients, these savory treats are perfect for snacking or entertaining. Learn how to make them step-by-step and explore tips for customization and make-ahead options.
Baked Turkey and Spinach Samosas
Indulge in the savory delight of baked turkey and spinach samosas, a healthier twist on a classic favorite. Packed with flavorful spices, tender turkey mince, wholesome lentils, and vibrant spinach, these baked samosas are perfect for snacking or serving as appetizers. With easy-to-follow instructions and customizable filling options, this recipe is a must-try for any culinary enthusiast.
Ingredients
Instructions
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Heat olive oil in a large frying pan over medium heat. Add chopped onions and cook until light golden. Add chopped garlic and ginger, cook for 2 minutes. Stir in garam masala and cook for an additional 2 minutes.
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Add chicken or turkey mince, season with salt and pepper, and cook for 5 minutes, breaking it up with a wooden spoon. Add lentils and spinach, cook for 2–3 minutes until spinach has wilted. Season with salt and pepper, then leave to cool completely.
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Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.
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Cut the filo sheets in half to give 2 long rectangles (14 strips in total). Keep the filo covered with a lightly dampened clean tea towel.
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Lay a filo rectangle on your work surface with a short edge facing you and spray with oil. Place 3 tablespoons of filling at the bottom left-hand corner and shape into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Continue folding over and upwards, forming triangles until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with remaining filling and pastry.
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Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown.
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Enjoy these delicious and healthier baked turkey and spinach samosas as a tasty snack or appetizer!
Note
- Filo Pastry Handling: Filo pastry can dry out quickly, so it's essential to work efficiently and keep the unused sheets covered with a lightly dampened clean tea towel while assembling the samosas.
- Filling Variation: Feel free to customize the filling with other ingredients such as mushrooms, bell peppers, or cooked chickpeas for added flavor and texture.
- Baking Technique: Liberally spraying the samosas with oil helps them achieve a golden brown and crispy texture while baking in the oven. Ensure to spray both sides of the samosas evenly for consistent browning.
- Make-Ahead Option: You can prepare the filling in advance and assemble the samosas just before baking. This makes it a convenient option for parties or gatherings.
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Frequently Asked Questions
Yes, you can use cooked lentils from a pouch to save time. Simply drain them before adding to the filling mixture.
While samosas are best enjoyed fresh and crispy, you can make them ahead of time and reheat them in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until heated through.
Yes, you can freeze the assembled but unbaked samosas for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Bake them directly from frozen, adding a few extra minutes to the baking time.
Yes, you can omit the chicken or turkey mince and increase the quantity of lentils and spinach to make vegetarian samosas. Adjust the seasoning accordingly and enjoy a delicious vegetarian version of this recipe.