Baked Cauliflower & Spinach Samosas

Baked Cauliflower Spinach Samosas

These baked veggie samosas are easy to make with pre-made filo pastry and are much healthier than fried.


  • 4 tbs coconut oil (melted)
  • 400g cauliflower (chopped into florets)
  • 4 spring onions (chopped)
  • 75g spinach (chopped)
  • 2 cloves garlic (peeled and minced)
  • 2 tsp garam masala
  • 1/2 medium lemon (juiced)
  • 1/2 bunch coriander (fresh, chopped)
  • 12 sheets filo pastry (store bought)
View Method Baked Cauliflower & Spinach Samosas


  1. Place the cauliflower, spring onions, spinach, garlic and coriander in a food processor and blitz to a fine consistency.
  2. Heat a tablespoon of oil in a large non-stick pan on a medium high heat and fry the cauliflower mix for 5-6 minutes. Stir in the garam masala and lemon juice and cook for 1 more minute.
  3. Lay the filo pastry out on a work top and have the remaining melted coconut oil and a pastry brush ready. Slice each sheet into 2 long pieces. Place a spoonful of filling on the bottom left corner, fold over the top right corner to make a triangular shape. Continue folding, brushing coconut oil in between each layer, until you have a triangular shaped samosa. Repeat with the remaining filling and pastry to make 24 samosas.
  4. Pre-heat the oven to 200°C/180°C fan-forced. Brush the top of the samosas with oil, place on a baking tray and bake for 15 minutes until golden and crisp.
View Ingredients Baked Cauliflower & Spinach Samosas
View Method Baked Cauliflower & Spinach Samosas
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