Kiri Borak Style Sambouseks

60 min

Crispy Borek Style sambousek filled with Kiri Square Portions and spiced spinach


For the Kiri Cream Filling

  • 16 Kiri Square Portions
  • 500g spinach
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

For the Wrappers

  • 20 Samosa leaves
  • 1 egg
  • 1 teaspoon soy sauce

For the Flour Paste

  • 2 tablespoons all-purpose flour
  • 4 tablespoons water

For the Decoration

  • 2 tablespoons nigella seeds
Kiri Borak Style Sambouseks

Cooking steps

Prepare the Kiri Cream Filling

  • 1In a pan over medium heat, heat the olive oil. Add the onion and a pinch of salt. Cook for 2 minutes.
  • 2Add the spinach, season with pepper and cook until the spinach wilts down.
  • 3Add the garlic and cook for 1 minute.
  • 4In a medium bowl, mash the Kiri square portions with a fork.
  • 5Drain the cooked spinach mixture to get rid of excess water and mix it with the mashed Kiri.

Assemble the Rolls

  • 1In a small bowl, add water and flour and mix to make the flour paste.
  • 2Cut the samosa leaves with a knife to create long rectangular strips (5 cm x 30 cm).
  • 3Place 2 teaspoons of the filling at the top of each of the samosa leaf strips. Shape the triangular samosas.
  • 4Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry. Freeze the triangles for at least 30 minutes.

Bake the Samosas

  • 1Place the rolled samosas on a baking sheet lined with parchment paper.
  • 2In a small bowl, beat the egg and soy sauce.
  • 3Brush the samosas with the egg mixture and sprinkle with the nigella seeds, then bake in a preheated oven at 180C for 20 to 25 minutes until golden brown. Serve immediately!

Cooking steps