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Cheese Samosas in Za'atar Crust / Crispy Phyllo Cheese Pastels

Cheese Samosas, Phyllo Pastries, Shavuot Recipes, Israeli Mediterranean Finger Food

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Cheese Samosas in Za'atar Crust / Crispy Phyllo Cheese Pastels

Cheese Samosas, Phyllo Pastries, Shavuot Recipes, Israeli Mediterranean Finger Food

PREP time 20 min
cook time 20 min
TOTAL time 40 min
Yield 12-15 Samosas
Difficulty Medium

Ingredients

  • 1 pack phyllo pastry sheets (thawed overnight in fridge)

  • 150g feta or salty cheese, crumbled

  • 150g yellow cheese (Gouda/Mozzarella), grated

  • 100g ricotta or cottage cheese

  • 1 egg (for filling mixture)

  • Melted butter or olive oil (for brushing phyllo)

  • 1 egg, beaten (for egg wash coating)

  • 3 tbsp Za'atar blend with sesame seeds (for topping)

Method

  1. 01

    Prep Cheese Filling: In a bowl, mix crumbled feta, grated yellow cheese, ricotta, and 1 egg until well blended.
  2. 02

    Prepare Phyllo: Unroll phyllo dough and cover with a damp towel. Take one sheet, brush lightly with melted butter/oil, and cut lengthwise into long strips (about 7-8 cm wide).
  3. 03

    Fill & Fold Samosas: Place a spoonful of cheese filling at the bottom corner of a strip. Fold diagonally to form a triangle, then continue folding triangle-over-triangle along the strip until sealed.
  4. 04

    Coat with Za'atar: Brush the outside of each triangle with beaten egg, then dip or sprinkle heavily with the za'atar blend.
  5. 05

    Bake: Place on a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 15-20 minutes until deep golden brown and crispy.
  6. 06

    Serve: Serve hot and fresh while the cheese is melted and outer phyllo is extra crunchy.

Step by step

Clear process images displayed in the same order as the method.

In a bowl, mix crumbled feta, grated yellow cheese, ricotta, and 1 egg until well blended. 1
Prep Cheese Filling:

In a bowl, mix crumbled feta, grated yellow cheese, ricotta, and 1 egg until well blended.

Unroll phyllo dough and cover with a damp towel. Take one sheet, brush lightly with melted butter/oil, and cut lengthwise into long strips (about 7-8 cm wide). 2
Prepare Phyllo:

Unroll phyllo dough and cover with a damp towel. Take one sheet, brush lightly with melted butter/oil, and cut lengthwise into long strips (about 7-8 cm wide).

Place a spoonful of cheese filling at the bottom corner of a strip. Fold diagonally to form a triangle, then continue folding triangle-over-triangle along the strip until sealed. 3
Fill & Fold Samosas:

Place a spoonful of cheese filling at the bottom corner of a strip. Fold diagonally to form a triangle, then continue folding triangle-over-triangle along the strip until sealed.

Brush the outside of each triangle with beaten egg, then dip or sprinkle heavily with the za'atar blend. 4
Coat with Za'atar:

Brush the outside of each triangle with beaten egg, then dip or sprinkle heavily with the za'atar blend.

Place on a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 15-20 minutes until deep golden brown and crispy. 5
Bake:

Place on a baking sheet lined with parchment paper. Bake at 190°C (375°F) for 15-20 minutes until deep golden brown and crispy.

Serve hot and fresh while the cheese is melted and outer phyllo is extra crunchy. 6
Serve:

Serve hot and fresh while the cheese is melted and outer phyllo is extra crunchy.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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