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Baked filo samosas with carrot raita

Baked filo samosas with carrot raita are filled pastry triangles that are served with an Indian-style carrot & yogurt dip.
Meal Type Appetizer, Lunch, Picnic, Snacks, Starter
Cuisine Indian-Inspired
Keyword Baked filo samosas, Vegetarian
Chill samosa filling in fridge 15 minutes
Total Time 1 hour
Servings 18 Samosas
Author Veg Coast Cook


  • 300 g potatoes cut into 1cm cubes *see Recipe Notes
  • 2 tsp rice bran oil (reserve 1 tsp for raita) plus extra for greasing trays & coating samosas
  • 40 g onion (approx. 1 small) peeled, quartered & sliced
  • ½ tsp ginger ground
  • 1 tsp coriander dried leaves
  • ½ tsp turmeric ground
  • 3 tsp cumin ground (reserve 2 tsp for raita)
  • 3 tsp chilli flakes dried (reserve 2 tsp for raita)
  • 40 g spinach frozen, chopped *see Recipe Notes
  • Salt and pepper
  • 18 filo pastry sheets (approx. 324g total weight) * see Recipe Notes

Carrot raita

  • 2 garlic cloves peeled & crushed
  • 200 g carrot (approx. 2 large) coarsely grated
  • 400 g plain yogurt
  • Black salt ground *see Recipe Notes


  1. Put the diced potatoes in a large saucepan of boiling water and cook them on a simmering heat for 10-15 minutes (or until a knife cuts through them easily). Remove from heat & drain.
  2. While the potatoes are cooking, fry the onion, ginger, coriander and turmeric, 1 tsp of cumin and 1 tsp of chilli flakes in 1 tsp of oil in a frying pan for 1 minute. Add the frozen spinach, stir & break up the spinach and fry for 2 minutes. Add the potatoes once they are cooked. Season with salt and pepper. Stir and fry for 1 minute. Remove from heat.

  3. Preheat the oven to 180°C fan. Grease two large baking trays with oil.

  4. Transfer the samosa filling to a bowl and chill the mixture in the fridge for 15 minutes.
  5. To make the samosas, take the filling and filo pastry out of the fridge. Lay one sheet of pastry out on a board or kitchen bench. Cover the rest of the pastry with a damp, clean tea towel. Using a pastry brush, lightly grease the pastry with oil. Fold the pastry sheet in half lengthways and grease it with oil. Fold it in half lengthways again and grease it again. Take a heaped teaspoon of the samosa filling and place at the far right end of the pastry. Take the right edge and fold it over to the left to create a triangle. Repeat this action until you get to the end of the pastry.

  6. Brush each samosa with a generous amount of oil and place on the greased baking trays. Repeat the above step to make more samosas (until the filling runs out). Bake the samosas in the oven for 35-40 minutes or until golden brown in colour. Remove from the oven and transfer the samosas to a wire rack.

  7. Make the carrot raita by heating 1 tsp of oil in a frying pan on a low heat. Add the garlic, 2 tsp of cumin and chilli flakes. Stir and fry for 1 minute.

  8. Remove the excess liquid from the grated carrots by squeezing them in your hands over a bowl. Add the carrot to the garlic and spice mix. Stir and fry for 1 minute. Remove from heat and allow to cool slightly.
  9. Put the yogurt in a serving bowl; add the spiced carrot mixture and some ground black salt. Stir the raita until all the ingredients are evenly combined.
  10. To serve - the samosas can be eaten hot or cold. Serve them with a small bowl of carrot raita.

Recipe Notes

*Potatoes - use whichever type of potato that you have available. I use Australian Royal Blue potatoes in this recipe. I don’t peel them as I think their skin adds colour, texture and fibre to the samosas.

*Spinach - I use chopped, frozen spinach in the samosa filling. You can use whichever vegetable you like - such as peas, sweetcorn or chopped zucchini.

*Filo pastry sheets - the chilled filo sheets that I use for this recipe are each approximately 44cm long by 27.5cm wide.

*Black salt - you don’t have to use black salt if you don’t have any. Ground sea salt can be used instead.

This recipe makes approximately 18 samosas (approx. size 10cm x 8cm each).