At an Asian market, you can usually find garam masala in the spice section and paneer in the frozen or refrigerator case. The strips of phyllo are folded up like miniature flags.
|2||tablespoons canola oil|
|½||large red onion, finely chopped
|8||ounces baby spinach, stemmed and finely chopped|
|1||cup shredded paneer or drained
|2||serrano chilies, stemmed and finely chopped (with seeds)|
|1||teaspoon kosher salt|
|½||teaspoon garam masala|
|1||package (1 pound) fresh or frozen phyllo sheets (thawed in the
refrigerator, if frozen)
|Extra canola oil (for brushing)|
1. In a large skillet, heat the oil over medium-high heat. Add the onion and stir-fry for 2 minutes or until it is slightly brown. Stir in the spinach, paneer or tofu, chilies, salt, and garam masala. Stir-fry for 2 minutes or until the spinach wilts. Transfer to a colander and let the excess liquid drain.
2. Set the oven at 375 degrees. Line a rimmed baking sheet with parchment paper.
3. On the counter, unfold the phyllo sheets; cover the stack with a clean, damp cloth. Carefully peel a sheet of the dough from the stack and place it on a cutting board with the longer length of the rectangular sheet facing you. Brush with oil. Repeat 3 more times so you end up with a stack of 4 sheets. Each time you unpeel a single sheet, recover the stack. Cut the 4-sheet stack crosswise into 4 short, equal strips.
4. Working quickly with one strip at a time, with the smaller edge facing you, spoon a tablespoon of the spinach filling onto the center of the narrow end closest to you. Form a triangle by folding the lower left-hand corner of all 4 layers over the filling to the opposite side. Next fold it up on the diagonal to the right side, maintaining the triangular shape. Continue folding this way until you get to the end of the strip. You should have a neat-looking triangle. If you have an uneven lip at the end, brush that lip with oil and tuck it under. Set on the baking sheet. Continue filling and folding the other 3 strips. Repeat three more times with the remaining filling and strips to make 16.
5. Bake the samosas for 25 to 30 minutes or until they are golden. Serve warm as is or with a commercially made dipping sauce such as mint or tamarind chutney. Adapted from “Indian Cooking Unfolded”