Southwestern Potato Phyllo Samosas
Crunchy, golden, and irresistibly flavorful, these Southwestern Potato Phyllo Samosas are a modern twist on the classic samosa with a bold Tex-Mex flair. Filled with a hearty mix of creamy mashed russet potatoes, sweet corn, black beans, and vibrant red bell peppers, this recipe is seasoned with smoky cumin, chili powder, and paprika for a mouthwatering kick. Encased in delicate, flaky phyllo dough and baked to crispy perfection, they make a lighter, healthier alternative to traditional fried samosas. Perfect as an appetizer, snack, or vegetarian party treat, these samosas pair beautifully with zesty salsa, creamy guacamole, or a dollop of sour cream. Ready in under an hour, they’re a crowd-pleasing delight for those who love globally inspired finger foods!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Butter
- 1 small, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 medium, diced Red bell pepper
- 1 cup Frozen corn kernels
- 1 cup, drained and rinsed Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 12 Phyllo dough sheets
- 4 tablespoons Olive oil
- 1 tablespoon Lime juice
Instructions
Peel and dice the potatoes into small pieces. Place them in a medium pot and cover with water. Bring to a boil and cook for 10-12 minutes or until fork-tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the diced red bell pepper to the skillet and cook for another 2 minutes. Stir in the corn kernels, black beans, cumin, chili powder, smoked paprika, and salt. Cook for 2-3 minutes until well blended.
Add the cooked potatoes to the skillet and mash them lightly with a fork or potato masher, leaving some chunks for texture. Stir everything together until well mixed. Remove from heat and stir in the lime juice and chopped cilantro. Allow the filling mixture to cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a clean work surface, lay out one sheet of phyllo dough and brush lightly with olive oil. Fold the sheet lengthwise into thirds, creating a long strip. Place a heaping tablespoon of the potato filling at one end of the strip.
Fold the phyllo dough over the filling to form a triangle. Continue folding the strip in a triangular pattern until you reach the end. Brush the outside lightly with olive oil to seal. Repeat with the remaining phyllo sheets and filling.
Arrange the samosas on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until golden brown and crispy.
Serve warm with your favorite salsa, guacamole, or a dollop of sour cream.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 382.3 g | 139% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 28.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4251 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
