Phyllo Samosas

Oh how I love phyllo dough! For these samosas, I prepared a delicious vegetarian filling with peas, boiled eggs, caramelized onions and potatoes. Literally, everything tastes good when wrapped in this golden dough. These Phyllo Samosas are crispy on the outside and tender on the inside, making them an unforgettable treat.

I love Indian cuisine, it’s one of my favorites, and I’m always trying to replicate its dishes at home. That’s exactly what I’ve done with these Phyllo Samosas, adding a vegetarian twist and opting not to fry them for a healthier, lighter version. To achieve this, I substitute the meat or fish traditionally used in the savory filling with eggs and bake the phyllo dough in the oven instead of frying it. The result is equally delicious and nutritious, making these samosas the perfect healthy appetizer.

Samosa means “triangular pastry” and originates from the Middle East, particularly Iran. From there, it spread through trade routes and eventually reached India, where it was transformed by replacing the traditional meat filling with potatoes, lentils, and peas to create a vegetarian version. This savory pastry is often accompanied by chutney and served as an entrée, appetizer, or even a snack in many cuisines across Asia, Portugal and East Africa.

If you haven’t baked the Phyllo Samosas yet, place them on a baking sheet lined with parchment paper, cover them with plastic wrap, and store them in the fridge for up to 2 days. Alternatively, you can freeze them in an airtight container or freezer-safe bag for up to 2 months. If your samosas are already baked, allow them to cool completely before storing them in the fridge for up to 3 days. When ready to serve, reheat the pastries in the oven at 175°C (350°F) for 8-10 minutes to restore their crispness.

Ingredients for crispy vegetarian samosas

• Phyllo dough: when baked, phyllo sheets develop a buttery flavor that complements savory fillings perfectly. It’s important to spread a thin layer of olive oil or butter on the phyllo sheets to help them stick together and create distinct layers. This also makes the dough easier to fold and shape. Additionally, phyllo dough is lower in fat and calories due to its lack of butter or oil in the dough itself.

• Eggs: boiled eggs add a rich and smooth texture that contrasts with the other ingredients, such as potatoes, green peas, and onions. Eggs are an excellent source of vegetarian protein, making the phyllo samosas more nutritious and filling without the need for meat or fish.

• Green peas: they add a sweet and earthy flavor that balances spices such as paprika. I use canned peas, but you can opt for frozen or fresh ones, cooking them before incorporating them into the filling. Green peas are an excellent source of plant-based protein, fiber, vitamins, and minerals such as iron and magnesium. Finally, this ingredient adds a vibrant green color, making the vegetarian samosas visually more appetizing.

• Onions: when caramelized, onions release natural sugars that balance the savory and spicy components of the filling. Moreover, cooked onions add a soft texture and their moisture help distribute the flavors throughout the filling, making it harmonious.

• Potaotes: boiled potatoes, chopped into small cubes, create a creamy texture that contrasts nicely with the crispy phyllo dough. Potatoes are packed with starch, which helps bind the filling ingredients together, preventing it from falling apart while baking. Additionally, thanks to their neutral flavor, they absorb the spices, allowing them to shine without overwhelming the overall taste.

Find the complete recipe with measurements below.

How to prepare phyllo pastries

For the filling: place the eggs in a pot and cover with water. Once the water reaches a boil, cook them for 9 minutes. In the meantime, peel the potatoes, cover them with water, and steam them in a pot until tender. Next, slice the onions and cook them in a saucepan with olive oil.

In a large bowl, combine the chopped hard-boiled eggs with green peas, onions, and diced potatoes. Season with salt, black pepper and paprika.

Unfold the phyllo sheets and place one of them over parchment paper, covering the others with a damp paper towel to prevent drying. Place one sheet on a clean surface and brush the surface with olive oil  . Then put on top another layer of phyllo dough and brush again with olive oil .  Repeat this step 2 more times to have 2 final layers stacked on top of each other. Put the phyllo dough horizontally and divide it in equal strips. .In the bottom left corner add some egg and peas filling. Then fold the corner over it to create a triangular shape. Continue folding the dough in this shape, keeping the edges even. Brush the final edges of the dough with olive oil to help them stick together.

Cook in the oven for about 15 minutes at 200°C (392°F) or following the directions on the phyllo’s packaging. The samosas will be ready once golden.

My tips for spiced savory pastries

• Don’t overfill the phyllo samosas, or they may fall apart during baking. Use a moderate amount of filling to ensure they stay intact and cook evenly.

• Use a little butter or olive oil to seal the edges of the phyllo dough tightly and help them stick together.

• You can serve the phyllo samosas with a chutney or yogurt-based sauces. These add a refreshing and tangy contrast to the richness of the pastries.

• Brush the top of the samosas with a glaze made of butter and a pinch of turmeric for a golden and shiny touch.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Phyllo Samosas

Course: Main, Appetizers, SnacksCuisine: vegetarian

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• Phyllo dough 8-10 sheets

• Green peas 100gr

• Eggs 2

• Onion 1

• Potatoes 2

• Salt

• Black pepper

• Paprika

• Olive oil

Directions

• Place the eggs in a pot and cover with water. Once the water reaches a boil, cook them for 9 minutes.
• Peel the potatoes, cover them with water, and steam them in a pot until tender.
• Slice the onions and cook them in a saucepan with olive oil.
• In a large bowl, combine the chopped hard-boiled eggs with green peas, onions, and diced potatoes. Season with salt, black pepper and paprika.
• Unfold the phyllo sheets and place one of them over parchment paper, covering the others with a damp paper towel to prevent drying. Place one sheet on a clean surface and brush the surface with olive oil  . Then put on top another layer of phyllo dough and brush again with olive oil .  Repeat this step 2 more times to have 2 final layers stacked on top of each other.
• Put the phyllo dough horizontally and divide it in equal strips.
• In the bottom left corner add some egg and peas filling. Then fold the corner over it to create a triangular shape. Continue folding the dough in this shape, keeping the edges even. Brush the final edges of the dough with olive oil to help them stick together.
• Cook in the oven for about 15 minutes at 200°C (392°F) or following the directions on the phyllo’s packaging. The samosas will be ready once golden.

Notes

• Don’t overfill the phyllo samosas, or they may fall apart during baking. Use a moderate amount of filling to ensure they stay intact and cook evenly.
• Use a little butter or olive oil to seal the edges of the phyllo dough tightly and help them stick together.
• You can serve the phyllo samosas with a chutney or yogurt-based sauces. These add a refreshing and tangy contrast to the richness of the pastries.
• Brush the top of the samosas with a glaze made of butter and a pinch of turmeric for a golden and shiny touch.