Fillo pastry with fenugreek and potato filling
Author: 
Cuisine: Indian; Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Filling (makes enough for about 15 pastries):
  • 2 medium potatoes, boiled and skinned
  • ½ cup packed washed, dried, and chopped fenugreek leaves
  • ½ small red onion, finely diced
  • 2 cloves garlic, finely minced
  • 1" piece ginger, finely minced
  • 1-2 Thai chilies, finely minced
  • Juice of ½ lime
  • 2 tsp garam masala
  • salt to taste
Pastry:
  • 4 sheets phyllo pastry
  • olive oil
Ketchup and green chutney for serving
Instructions
  1. Preheat oven to 375F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Mash the potatoes and stir in all the other filling ingredients. Mix well and taste for salt.
  4. Remove a pastry sheet from the box and lay it out on a flat surface. Cover the box with a wet towel while you work.
  5. Using a sharp paring knife cut the sheet lengthwise into 4-5"-wide strips. With a brush lightly oil the surface to prevent drying.
  6. To fill (and this is if you haven't used phyllo pastry before), imagine each strip is divided into squares and each square into two triangles. Place about 3-4 tbsp of filling on the upper "triangle" of the "square" closest to you. Flip the lower "triangle" over the filling. The "square" is now a "triangle". Using both hands, flip this "triangle" away from you, then flip to the left, then away from you, then to the right, and so on until you reach the end of the strip. Apply a bit of oil or water to the final bit of pastry to seal. Place the filled pastry on the lined baking sheet and cover with a wet towel.
  7. Repeat until you've used up all the filling.
  8. Bake in oven for 10-20 min until golden brown.
  9. Serve with ketchup and green chutney.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/phyllo-pastry-with-fenugreek-and-potato-filling/