Mini Samosa Cups

Yields: 30 mini samosa cups| 3 points for 5 mini cups

My rating:

These were supposed to be samosas, but I learned that I DO NOT have the patience to work with phyllo dough. After tearing 4 or 5 phyllo sheets, I decided to make use the mini Athena phyllo shells instead. I really like them, and by using the mini phyllo shells, they are extremely simple to make. These make a great side dish or appetizer. My husband was not crazy about them. Oh well... more for me! :)

Ingredients:

Fat-Free Cooking Spray (The original recipe calls for 2 Tb Olive Oil, but this will increase points)
1.5 cups diced potatoes (I used a little less than 1 can of diced new potatoes)
1 cup frozen peas
5 oz chopped spinach (I used 1/2 of a 10 oz box of frozen. I thawed in microwave.)
1 garlic clove, crushed
1 onion, diced (1 just used a little grated onion)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp garam masala
pinch of turmeric
2 boxes of Athena Mini Phyllo Shells (These come 15 to a box and are not frozen)

Directions:

If you are using fresh potatoes, peel and dice them. If you are using canned, just drain the liquid out.

Spray a frying pan generously with the fat-free cooking spray. Saute the onion until softened. Stir in all of the spices and garlic and cook for 1 minute. Add the potatoes and cook over a gentle heat for 5 minutes, stirring until they begin to soften. (Because I use grated onion and canned potatoes, this step only takes about 1-2 minutes for me)

Stir in the peas and spinach and cook for 3-4 more minutes or until heated through.

Place 1 heaping teaspoon of the vegetable filling into each mini phyllo shell.

Yields: 30 mini samosa cups (3 points for 5 mini cups)

Nutritional Info: (for 5 cups) 141 calories, 5 g. fat, .95 g. fiber

Original Source: Cookshelf Vegetarian by Jenny Stacey