Spinach & sweet potato samosas

Spinach & sweet potato samosas

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(11 ratings)

Prep: 35 mins Cook: 45 mins


Serves 3 - 4

These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron 

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (3)

  • kcal650
  • fat13g
  • saturates2g
  • carbs108g
  • sugars36g
  • fibre15g
  • protein17g
  • salt1.5g
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  • 2 large sweet potatoes (about 500g), peeled and cut into small pieces
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp vegetable oil, plus extra for brushing
  • 2 red onions, 1 chopped, 1 halved and finely sliced
  • thumb-sized piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 1 fat red chilli, finely chopped (optional)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small bunch coriander, stalks finely chopped, leaves picked
  • 2 tbsp curry paste (we used balti)
  • 2 tsp black onion (nigella) seeds
  • 200g bag spinach (or frozen spinach)



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 270g pack filo pastry (6 sheets)
  • ½ cucumber
  • 150ml pot natural yogurt
  • mango chutney, to serve


  1. Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.

  2. Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.

  3. Unroll the pastry and pull out two sheets to work with – keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.

  4. Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.

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Comments, questions and tips

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12th May, 2020
You need the right sized filo pastry to make these successfully. Mine was a little short and so I made 24 half the size. These would make lovely nibbles or canapes
Amanda Payne's picture
Amanda Payne
21st Nov, 2019
I found the sweet potato to be quite overpowering. I might try again with regular potatoes so it's not so sweet. I loved learning house to fold and make these though. Spices are great
16th Jan, 2018
So fiddly but worth it, they are so nice!
Nicola Oliver
6th Sep, 2016
Tasty, easy and I'll definitely do again! I don't have a microwave so boiled the sweet potato though perhaps a little too much so a little wet and mushy. Next time I'll bake them in the oven.
18th Apr, 2016
These are great unfortunately didn't have enough sweet pot or spinach so add butternut squash and peas to pad it out also used frozen ginger, chilli and coriander instead of fresh.
21st Sep, 2016
If i freeze these would i do it after cooking and then thaw and reheat? If so how long should i do this, microwave/oven etc... really look foreword to doing this recipe!
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