As an appetizer or a starter, hot or cold, the samosas pairs perfectly with a glass of Sweet Bordeaux ! The wine’s sweetness goes well with the salty feta and spinach’s intensity. An easy and delicious recipe…

For 20 samosas:

• 10 pastry sheets
• 1 onion
• 300g of spinach
• Feta
• 35g of grated Parmesan cheese
• 90g of Ricotta
• 4 eggs
• 1 tablespoon of olive oil
• 40g of melted butter
• a half-cube of chicken stock
• 20g of parsley
• 1 tablespoon of fresh dill cut in pieces
• a pinch of nutmeg

Recipe of the stuffing:
Put some water in a pan and ½ a cube of chicken stock. Add the spinach that you’ve previously washed, chopped and simmered during 5 minutes. Drain it and set it aside. In a frying pan, fry the onions with a little bit of oil. Remove the onions from the heat and add the spinach, dill, parsley, nutmeg, parmesan, feta, ricotta and eggs. Add some salt and pepper.

Fill the samosas:
Pre-heat the oven at 180°C. Brush each sheet of pastry with a mixture of butter and oil, then stack them and cut them in half lengthwise. Put some of the spinach mixture on the corner of each half. Bend the pastry over the filling to form a triangle. Do the same operation as you possibly can. Brush the samosas with remaining butter and oil and put them in the oven until they have a golden color.

Bon appetit !