Grassy Green Samosas

19 September 2019

This time round we’ve filled some filo pastry triangles with some fresh leafy greens. Inspired by Central Asia’s kok samsa, a small, deep-fried pie filled stuffed with chopped up greens, our take on this popular street snack mixes some peppery radish leaves with some tart sorrel-like leaves, leek and carrot.

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A grassy, leafy green samosa

A few weeks ago, we left Datça’s weekly market laden down with a selection of leafy greens – called ot (grass) in Turkish, including a bunch of radishes complete with leaves and an unidentified bunch of greens with a tart, lemony taste.

Further inspired by Turkey’s otlu pide and otlu börek, we chopped up a leek and fried it in olive oil and then mixed in some grated carrot before adding the leafy greens and spices. To make these pies you can use any leafy greens – Swiss chard and spinach also work well here.

Then we wrapped the filling in filo pastry, which can be bought from your local supermarket or Middle Eastern grocery shop – or you can try and make your own – here’s some tips on how to do it.

Ingredients (makes 6-8 samosas)

  • 12 sheets of filo pastry (approx 15 cm x 15 cm)
  • One leek
  • One carrot
  • One bunch each of sorrel and  radish leaves (use spinach and/or Swiss chard if you can’t find these)
  • 50 ml olive oil
  • One teaspoon dried thyme
  • One teaspoon sumac
  • One teaspoon cumin
  • Sprinkling of nigella seeds

Method 

  1. To make the filling, heat 25 ml olive oil in a heavy-based pan and cook the chopped leek over a medium heat until translucent. Add the grated carrot and cook for five minutes, stirring regularly. Add the herbs and spices and the roughly chopped greens and cook until the leaves are wilting.
  2. Place a layer of filo pastry on a flat surface dusted with flour. Brush with olive oil and add another sheet, brush with oil and then add one more layer. Cut the layers of filo into two triangles along the diagonal.
  3. Place a generous dollop of the filling in the middle of each triangle. Fold the edges of pastry over, brushing with more oil, to create a triangle-shaped pie like a samosa. Repeat the process until all the filling is used up.
  4. Place the pies on a greased baking tray and brush with more oil and sprinkle nigella seeds over them. Place the tray into a pre-heated oven and bake at 200 °C  (gas mark 6) for 30 minutes or until the pies are golden brown in colour. Serve straight away with a salad of your choice.

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