Spinach samosas with Indian salad

These healthy veggie samosas can be served hot or cold and are brilliant for lunchboxes

  • Prep:25 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 224
  • fat 9g
  • saturates 1g
  • carbs 28g
  • sugars 9g
  • fibre 6g
  • protein 9g
  • salt 0.85g


  • 600g frozen chopped spinach, defrosted and drained
  • 4 spring onions, trimmed and sliced
  • 100g cherry tomatoes, quartered
  • 1 tbsp garam masala
  • 6 sheets filo pastry
  • 2 tbsp olive oil
  • 100g cherry tomatoes
  • 4 spring onions, sliced
  • 1 carrot, cut or peeled into long strips
  • 1 tsp mustard seeds
  • 1 green chilli, sliced
  • juice ½ lime


  1. Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper.

  2. Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil – don’t worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp.

  3. To make the salad, toss all the ingredients together and serve alongside.

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