Crispy Lentil Samosa Bites
Golden, crunchy phyllo-wrapped lentil parcels with warm Ethiopian spices and a bright cilantro finish. Baked, not fried—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 cup cooked red lentils
- 8 sheets phyllo dough sheets
- 3 tbsp olive oil
- ½ medium yellow onion, finely diced
- 1.5 tsp berbere spice blend
- ¼ cup fresh cilantro, chopped
- ½ whole lemon
Instructions
- 1
Warm oil in a skillet over medium heat, add diced onion, cook until translucent, about 3 minutes.
- 2
Stir in cooked lentils, berbere spice, and cilantro. Cook 2 minutes until fragrant. Squeeze lemon over and remove from heat.
- 3
Lay one phyllo sheet on a board, brush lightly with olive oil, then cut into 4 squares (work quickly—phyllo dries fast).
- 4
Place 1 tbsp lentil mixture in the center of each square, fold two opposite corners over to form a triangle, then fold again.
- 5
Repeat with remaining phyllo sheets and filling until you have 8 triangles. Arrange on a sheet pan, brush tops lightly with oil.
- 6
Bake at 400°F until edges are golden and crispy, about 8 minutes. Serve hot.
Tools you’ll need
- 12-inch skillet
- sheet pan
- pastry brush
- cutting board
- knife
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