Spinach & Butternut Squash Samosas with Moroccan Spices

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Easy
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12 Samosas
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20 minutes bake time

Tasty Moroccan spices, spinach and butternut squash encased in filo samosas – perfect for entertaining or a light fuss-free Friday night dinner.


Ingredients

  • Small check mark in a circle icon 1 x 270 g pack Jus-Rol™ Filo Pastry Sheets
  • Small check mark in a circle icon 1/2 small butternut squash (approx 200g), peeled and cut into 1-2cm cubes
  • Small check mark in a circle icon 50 g frozen peas
  • Small check mark in a circle icon 60 g butter
  • Small check mark in a circle icon 4 spring onions, sliced
  • Small check mark in a circle icon 1 clove garlic, crushed
  • Small check mark in a circle icon 250 g frozen chopped spinach, defrosted and drained
  • Small check mark in a circle icon 1/2 400g can chick peas, drained
  • Small check mark in a circle icon 1-2 tbsp harissa paste (adjust to taste)
  • Small check mark in a circle icon 1-2 tbsp chopped fresh coriander
Equipment required
  • Large pan

Method

  1. Place the butternut squash in a pan of water, bring to the boil, reduce to a simmer and cook for 6-8 minutes, or until tender add the peas to the pan for the last 2 minutes, drain, place in a large bowl and set aside.
  2. In the same pan, melt a knob of butter, add the spring onion and garlic and cook for 1-2 minutes.
  3. Squeeze any excess water from the spinach and roughly chop, add to a bowl with the squash, peas, spring onions, garlic and chick peas. Stir in the harissa paste, taste for seasoning (add more if required), add the fresh coriander and stir well.
  4. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
  5. Melt the remaining butter in a small pan, work with one sheet of filo pastry at a time, (keep the rest covered with cling film and a damp tea towel). Brush the pastry with a little butter on one side and cut into 2 long strips. Place a heaped teaspoon of filling at the top of one strip of pastry; fold the corner of the pastry over the filling diagonally to form a small triangle. Continue folding down diagonally to alternate sides until you reach the bottom of the strip. Brush with a little butter and place the samosa on a lined baking tray. Repeat the process until you have used all the filling. (Any remaining pastry can be kept in the freezer for a later date).
  6. Bake in the oven for about 20 minutes, or until the samosas are crisp and golden.