Turkey and Spinach Samosas
Turkey and Spinach Samosas



  • 2 tbsp olive oil
  • 2 onions, finely diced
  • 3 chopped garlic cloves
  • 5cm piece of ginger, grated
  • 2 tbsp garam masala
  • 500g turkey mince
  • 250g cooked puy lentils, drained
  • 120g baby spinach, chopped
  • 270g pack of filo pastry, or
  • 7 sheets
  • Salt and pepper
  • Kick things off by cooking the onions in the oil for a couple of minutes, or until golden. Add the garlic, ginger, and garam masala, and cook for 2 mins more. Add the mince, season well, and cook for 5 minutes, then chuck in the spinach for 3 minutes until wilted. Season again, then leave to cool.
  • Heat the oven to 220C, and line 2 baking trays with parchment. Cut the filo sheets in half, so you have two long rectangles (14 in total). Lay the rectangle of pastry, and spray with a light coating of oil. Pop 3 tbsp of the mince filling in the bottom left-hand corner, then shape into a triangle by folding the corners in on themselves until you get all the way to the top of the triangle.
  • Brush the filo triangles with oil, then bake for 15 minutes, and serve hot or cold with salads.
30 mins
Makes 14 Samosas
This recipe pairs perfectly with the 22 Degree Halo Rosé 2020 from Riverland, Australia.

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