Servings: 20 to 25 samosas

For the spinach cream cheese filling: subheading: For the spinach cream cheese filling:
½ cup cream cheese ½ cup cream cheese
5 cups baby spinach 5 cups baby spinach
½ cup Parmigiano Reggiano, finely grated ½ cup Parmigiano Reggiano, finely grated
Salt and pepper, to taste Salt and pepper, to taste
 
For the pastry: subheading: For the pastry:
8–10 sheets phyllo 8 to 10 sheets phyllo
Water, as needed Water, as needed
¼ cup all purpose flour ¼ cup all purpose flour
Melted butter, as needed Melted butter, as needed
Peanut oil, if frying Peanut oil, if frying

For the filling: subheading: For the filling:
Boil a pot of water and once at a rolling boil, add spinach and cook until it starts to wilt. In the meanwhile, prepare an ice water bath to blanch the spinach.
Once cooked, transfer spinach to the ice water bath. Drain after 3 to 5 minutes.
In a bowl, combine cream cheese, spinach, parmesan, salt and pepper and mix well to combine.
For the glue
Whisk together ¼ cup of flour and water as needed to make a thick paste.
To prepare the samosas: subheading: To prepare the samosas:
Separate the phyllo sheet so that you have 2 thin sheets, a bottom layer and a top layer. Cover the top sheet with a damp kitchen/paper towel. Brush the bottom sheet with butter and then cover with the top sheet.
Cut the sheets with a sharp knife to 2 ½ to 3 inch thick strips.
Working with one strip at a time place a tablespoon of spinach filling on the bottom of the strip.
Fold to form a triangle and gently press to spread the stuffing. Then, fold again to layer and form another triangle until you are at the top.
Seal the pastry with ¼ teaspoon or so of the flour and water glue and repeat the same for the remaining portions
To cook the samosas: subheading: To cook the samosas:
To bake, preheat oven to 425°F and brush the tops of the samosas with butter. Bake for 12 to 17 minutes or until crisp golden brown.
To fry, preheat oil to around 350°F and fry for 5 to 7 minutes or until crisp golden brown.

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