Step 1

Boil a pot of water and once at a rolling boil, add spinach and cook until it starts to wilt. In the meanwhile, prepare an ice water bath to blanch the spinach.

Step 2

Once cooked, transfer spinach to the ice water bath. Drain after 3-5 minutes.

Step 3

In a bowl, combine cream cheese, spinach, parmesan, salt and pepper and mix well to combine.

Step 4

Whisk together 1/4 Cup of flour and water as needed to make a thick paste.

Step 5

Separate the phyllo sheet so that you have 2 thin sheets, a bottom layer and a top layer. Cover the top sheet with a damp kitchen/paper towel. Brush the bottom sheet with butter and then cover with the top sheet.

Step 6

Cut the sheets with a sharp knife to 2.5-3 inch thick strips.

Step 7

Working with one strip at a time place a tablespoon of spinach filling on the bottom of the strip.

Step 8

Fold to form a triangle and gently press to spread the stuffing. Then, fold again to layer and form another triangle until you are at the top.

Step 9

Seal the pastry with 1/4 tsp or so of the flour and water glue and repeat the same for the remaining portions

Step 10

To bake, preheat oven to 425 F and brush the tops of the samosas with butter. Bake for 12-17 minutes or until crisp golden brown.

Step 11

To fry, preheat oil to around 350 F and fry for 5-7 minutes or until crisp golden brown.

Step 12

Enjoy hot!