baked spinach +
potato samosas

2 large potatoes, peeled, diced into 1/2" (1.25 cm) pieces, about 2 cups (500 mL)
15 mL Western Family canola oil 1 tbsp
1/2 small onion, minced
3 garlic cloves, minced
1 jalapeño pepper, seeded, minced
10 mL grated ginger root 2 tsp
15 mL curry paste 1 tbsp
2 mL each ground cumin and salt 1/4 tsp
1 300g pkg. frozen Western Family chopped spinach, thawed, drained
125 mL Western Family frozen peas, thawed 1/2 cup
30 mL finely chopped fresh cilantro 2 tbsp
12 10"/25 cm flavoured flour tortillas such as jalapeño cheese or pesto
paprika for dusting
mango chutney and plain yogurt (optional)

Cook potatoes in a pot of boiling salted water just until tender, about 7 minutes. Drain and set aside to cool.

Meanwhile, heat oil in a skillet. Add onion, garlic, jalapeño and ginger. Sauté just until onion is soft. Remove from heat and stir in curry paste, cumin and salt. Squeeze as much liquid from spinach as you can and stir into onion mixture along with potatoes and peas. Fold in cilantro.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut flour tortillas in half. Run half of the tortilla through a shallow dish with water. Place on a flat work surface. Place 2 tbsp (30 mL) filling near one end of the tortilla. Roll up into a cone. Tuck in the bottom end and gently press seams together. Place seam side down on baking sheet and lightly spray with cooking spray. Repeat with remaining tortilla halves. Samosas can be covered with plastic wrap and refrigerated overnight.

To bake, place samosas in the centre of the preheated oven and bake for about 10 minutes or until golden brown. Dust with paprika and serve with mango chutney and plain yogurt for dipping.

Makes 24 large samosas.

Nutritional analysis per serving
Calories 81, Protein 2.4 g, Fat 2 g, Carbohydrate 14 g, Fibre 1.3 g