Spinach, feta and sun-dried tomato samosas

Huile d'olive de Nyons PDO
Subtle flavour
Samossa épinard-feta-tomate séchée
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter Main course Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
  • Brick pastry sheets
  • 500 g fresh (or frozen) spinach
  • 50 g dried tomatoes
  • 100 g of feta
  • 1 onion
  • 2 gousses garlic
  • 3 à 4 c. à soupe Nyons olive oil PDO
  • Salt, pepper

Astuce

You can: mix the spinach with carrot tops; add black olives from Nyons PDO. We recommend using a mild-flavoured olive oil from Nyons PDO for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.You may also use one of these olive oils: Nice PDO or Languedoc PDO.

Instructions

  • Soak the sun-dried tomatoes in a bowl of hot water (if they are dried).

  • In a saucepan, fry the onion and garlic in a tablespoon of Nyons olive oil (PDO) for 2 to 3 minutes.

  • Add the spinach and season. Cook for 5 to 6 minutes. Remove from the heat. Leave to cool, then drain thoroughly.
  • Preheat the oven to 190°C.
  • Roughly chop the spinach and place it in a mixing bowl. Chop the sun-dried tomatoes into small pieces and add them to the spinach.

  • In a bowl, beat the egg with 1 tablespoon of Nyons olive oil (PDO) using a fork, then add it to the mixture. Add the pieces of feta, adjust the seasoning and mix well.

  • Cut 4 strips from the filo pastry sheets. Place 1 tablespoon of filling in the corner of each strip and fold several times into a triangle. On the final fold, tuck the end of the pastry inwards to seal the samosa tightly.

  • Brush the samosas with olive oil using a pastry brush, then bake for about 10 to 15 minutes.

Astuce

You can: mix the spinach with carrot tops; add black olives from Nyons PDO. We recommend using a mild-flavoured olive oil from Nyons PDO for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.You may also use one of these olive oils: Nice PDO or Languedoc PDO.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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