Spinach & Butternut Squash Samosas with Moroccan Spices

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

Quick Stats

Easy

12 Samosas

20 minutes bake time

Spinach & Butternut Squash Samosas with Moroccan Spices

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

Ingredients

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

Made With

Frozen Filo Pastry Sheets

Jus-Rol’s ready rolled Filo Pastry Sheets are ideal for creating delicious dinners and indulging desserts without the hassle of making your own filo pastry.

Equipment required

Large pan

Techniques Used

How to Handle Filo Pastry
How to Handle Filo Pastry
1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
2. Unfold sheets and lay them in a stack on a large piece of cling film.
3. Cover stack with a second piece of cling film.
How to Work with Filo Pastry
How to Work with Filo Pastry
1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
2. Unfold sheets and lay them in a stack on a large piece of cling film.
3. Cover stack with a second piece of cling film.
How to Glaze Filo Pastry
How to Glaze Filo Pastry
1. Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.
2. Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Brush the finished dish again before baking.
TIP – You can introduce a flavouring such as spice, chopped herbs,garlic etc. into the butter to compliment the filling.

Method

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.
In the same pan, melt a knob of butter, add the spring onion and garlic and cook for 1-2 minutes.
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.
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
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).
Bake in the oven for about 20 minutes, or until the samosas are crisp and golden.

Made With

Frozen Filo Pastry Sheets

Jus-Rol’s ready rolled Filo Pastry Sheets are ideal for creating delicious dinners and indulging desserts without the hassle of making your own filo pastry.