Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • Pinch of cayenne pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 5 ounces fresh spinach, roughly chopped
  • 2 tbsp lemon juice
  • Salt and black pepper to taste
  • 6 sheets filo pastry
  • 1/4 cup olive oil, melted (for brushing)
  • 1 Tbsp sesame seeds (optional)
  • 1/2 cup mango chutney
  • 1 tbsp lime juice
  • 1/2 tsp grated ginger

Instructions:

  1. Sauté onion, garlic, and ginger in olive oil until softened. Add spices and cook briefly until fragrant.
  2. Stir in chickpeas and spinach. Cook until spinach is wilted. Season with lemon juice, salt, and pepper. Let cool slightly.
  3. Lay one sheet of filo pastry on a clean surface. Brush with melted olive oil. Repeat with two more sheets.
  4. Cut the layered filo pastry into strips (approximately 2 inches wide). Place a small spoonful of filling at the end of each strip.
  5. Fold the filo pastry over the filling to create a triangular shape, continuing to fold along the length of the strip. Brush with melted oil at the end to seal.
  6. Place the samosa bites on a baking sheet. Brush with remaining melted olive oil and sprinkle with sesame seeds (if using). Bake until golden brown and crispy.
  7. Whisk together mango chutney, lime juice, and ginger in a small bowl.
  8. Serve the samosa bites warm with the mango chutney dip.