Saag Feta Phyllo Samosas

Method

1. Finely chop the onion, garlic, ginger and green chilli (remove the chilli seeds for less heat), and wash and roughly chop the spinach. Heat the ghee in a 24 cm frying pan over medium heat, add the cumin seeds and let them sizzle for 30 sec, until fragrant and a shade darker; burnt cumin tastes bitter.

   Add in this stepGhee (or butter) 1 tbspCumin seeds ½ tsp

   medium heat

2. Add the onion, garlic, ginger and chilli and cook for 5 min over medium heat, stirring, until the onion is soft and just turning golden.

   Add in this stepOnion ½Garlic cloves 1Fresh ginger 10 gGreen chilli 1

   medium heat

3. Turn the heat up to medium-high heat, add the spinach in handfuls with the garam masala and salt and cook for 4 min, stirring, until wilted and completely dry with no liquid left in the pan. Spread it on a plate to cool, then squeeze out any remaining moisture with your hands.

   Add in this stepFresh spinach 300 gGaram masala ½ tspSalt 1 pinch

   medium-high heat

4. Preheat the oven to 200 °C and line a baking tray with baking paper. Crumble the paneer and feta into a bowl, add the cooled spinach and a squeeze of lemon juice and mix. Taste: the feta is salty, so you rarely need more salt.

   Add in this stepPaneer 80 gFeta cheese 80 gLemon (juice) ¼

5. Lay one phyllo sheet on the counter, brush it with melted butter, lay a second on top and brush again; keep the rest under a damp tea towel. Cut the stack lengthways into 3 strips about 8 cm wide. Put a heaped spoonful of filling at the bottom of each strip, fold one corner over to make a triangle, and keep folding up the strip like a flag until you have a neat, closed triangle. Repeat to make 6 samosas in total, place them seam-side down on the tray, brush the tops with butter and sprinkle with nigella seeds.

   Add in this stepPhyllo (filo) pastry sheets, thawed 4Butter, melted 35 gNigella seeds (or black sesame) 1 tsp

6. Bake in the oven (oven) for 16 min, until puffed, deep golden and crisp all over. Cool for 5 minutes before eating; the filling stays very hot.

   oven

7. While they bake, stir the yogurt, mint and salt together for the dip. Serve the samosas warm with the dip on the side.

   Add in this stepPlain yogurt 120 gFresh mint, finely chopped 2 tbspSalt (for the dip) 1 pinch