Easy Baked Spinach and Potato Samosas
Enjoy light, crispy baked vegan samosas filled with a flavorful mix of potatoes and spinach, seasoned with curry and served with a refreshing cilantro lemon dip. This easy-to-make appetizer is perfect for parties, snacks, or anytime you want a healthy twist on a classic favorite.
Equipment
- 1 large saucepan with lid
- 1 Baking Sheet
- Pastry brush
- Mixing bowls (2–3)
- Measuring spoons
Ingredients
- 18 spring roll wrappers ensure they are vegan
- Water for sealing the wrappers
- Olive oil for brushing the samosas
- Optional: Black sesame seeds for garnish and marking different fillings
For the filling:
- 2 ½ cups diced potatoes
- 2 medium red onions finely chopped
- 1 ½ cups fresh spinach leaves roughly chopped
- ½ teaspoon salt
- ¼ teaspoon curry powder
- 1 teaspoon olive oil
Instructions
- Cook the Potatoes: Place the diced potatoes in a large saucepan and pour in about ¾ cup of water. Cover the pan with a lid and cook over medium heat, allowing the potatoes to soften.Check occasionally, adding a little more water if necessary, until the potatoes are tender and most of the water has evaporated.
- Sauté the Onions: Once the potatoes are cooked through, stir in the olive oil and add the chopped onions. Continue cooking, stirring occasionally, until the onions turn a soft golden brown, releasing their natural sweetness.
- Wilt the Spinach: Reduce the heat to low and add the fresh spinach to the pan. Stir gently until the spinach wilts and combines with the potato and onion mixture. Season the filling with salt and curry powder, mixing well to distribute the flavors evenly.Remove the pan from heat and let the filling cool completely before assembling.
- Prepare the Wrappers: Preheat your oven to 400°F (200°C). Set up a clean workstation with the spring roll wrappers, a small bowl of water for sealing, the cooled filling, olive oil, optional sesame seeds, and a baking sheet lined with parchment paper.
- Assemble the Samosas: Take one spring roll wrapper and fold it in half to form a rectangle. Using a clean finger or brush, dampen the edge with water to seal. Fold the wrapper into a cone shape, filling the cone with about 1–2 tablespoons of the potato-spinach mixture. Seal the open edges firmly with water, ensuring the samosa is tightly closed.
- Brush and Garnish: Place the assembled samosas on the prepared baking sheet. Lightly brush each one with olive oil to promote golden browning during baking. If desired, sprinkle black sesame seeds on top to add a subtle crunch and help identify different fillings.
- Bake to Perfection: Bake the samosas in the preheated oven for 15 to 20 minutes, or until the edges are crisp and golden brown. Remove from the oven and allow them to cool slightly before serving.
- Serve: Enjoy these samosas warm, ideally paired with a fresh, tangy cilantro lemon dip or your favorite vegan chutney for a flavorful snack or appetizer.
Notes
- Wrapper Tips: For best results, use frozen spring roll wrappers and keep them covered with a damp towel while working to prevent them from drying out and cracking.
- Filling Variations: Feel free to experiment with fillings—lentils, peas, or mixed vegetables work beautifully. Mark different fillings by sprinkling sesame seeds of different colors on top.
- Make-Ahead: You can assemble the samosas ahead of time and refrigerate them, baking just before serving for fresh crispness.
- Oil Alternative: Olive oil works well here, but you can also use melted coconut oil or avocado oil for brushing.
- Serving Suggestion: A creamy cilantro lemon sunflower seed dip pairs excellently, adding a fresh and tangy contrast to the warm, spiced samosas.
