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Phyllo-Wrapped Samosa Hand Rolls

Total Time: 1 HR Makes: 20 portions
Prep Time: 30 MIN Cook Time: 30 MIN

Courtesy of Eric D. Aber, Chef/Owner Home Grown Café, Newark, DE

  • 1 3/4 pounds Yukon gold potatoes, peeled
  • 5 ounces yellow sweet onion, small dice
  • 8 ounces frozen peas
  • 4 ounces butter (preferably clarified), divided
  • 1/4 cup yellow curry powder
  • 1 3/4 teaspoon salt, divided
  • 25 sheets Athens Phyllo Dough (9″x 14″)
  • 1 egg, beaten


Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350°F.

Boil the potatoes in water with 1 teaspoon salt until cooked through. Drain and gently break up into medium sized chunks with a fork or potato masher. Be careful not to create smooth puree or fully mashed potato as it will result in an inferior filling. Sautee onions and peas in 2 ounces butter until just softened, add curry powder and remove from heat. Mix in the crushed potatoes and salt.

Melt remaining butter. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and brush lightly with melted butter. Place second sheet directly over first and brush with butter. Repeat with three more sheets yielding a stack of five. Repeat procedure four more times so you have five stacks of five sheets.  Cut phyllo stack into 4 rectangles approximately 4.5”x 7”. Place 1¾ ounces (a standard ice cream scoop works well) of the curried potato mixture at lower left corner of the rectangle and roll diagonally into sushi style hand rolls. Brush lightly with  beaten egg. Repeat process to make 20 rolls.

Place rolls seam side down on baking sheet and freeze for later use or bake until phyllo is brown 15-20 minutes at 350°F.

Serve immediately.

  • These baked samosas are much lighter and contain less fat than traditional fried Samosas.
  • Serve 2 phyllo samosas with a 4-ounce fillet of salmon and 8 ounces of basmati rice. Garnish with fresh cilantro and lemon.