Spinach & Cheese Filled Samosa Bites

Instructions

1. Step
   Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper and set aside.
2. Step
   Creamy Mint Chutney - In a blender or food processor, pulse together mint and parsley leaves, jalapeño, lemon juice and sugar. Add cream and puree until smooth. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.
3. Step
   In a large skillet, cook spinach over medium heat until wilted. Transfer to a strainer and press out as much liquid as possible. Set aside. Return skillet to medium-low heat and add butter. Cook onion and garlic for 3 minutes or until softened. Stir in cream cheese, dill and curry powder and cook until cream cheese is melted. Remove from heat and stir in cooked spinach, potato and salt to combine. Stir in feta and mozzarella cheeses; let cool slightly.
4. Step
   Lay one sheet of phyllo pastry on a clean surface and brush lightly with melted butter. Top with another sheet of phyllo and brush again with butter. Cut the stacked phyllo crosswise into 5 equal strips.
5. Step
   Place a rounded tablespoon of filling at the bottom of each strip. Fold one corner of the phyllo over the filling to form a triangle, then continue folding the triangle up the strip. Brush the edge with butter to seal. Repeat with the remaining phyllo and filling.
6. Step
   Place triangles on prepared baking sheet and brush tops with melted butter. Bake for 15 to 20 minutes or until golden brown and crisp.
7. Step
   Let cool slightly and serve with Creamy Mint Chutney.