“samosas”

yesterday carrien and i (mostly carrien, really) made “samosas” – basically a samosa crossed with spanikopita. the filling is red onions, yellow onions, cumin, spinach, garlic, roasted fennel, and red potatoes; the wrapper is phyllo dough. we were attempting to use our spinach and lettuce from boston organics, but succeeded only in using the spinach. still, the “samosas” were fantastic, if a little prone to shattering because the phyllo was fragile after having been thawed, then refrozen. to add to our eclectic mix, we had some fried chicken from the supermarket, gouda and brie with red grapes, and chocolate chip-craisin peanut butter cookies that i found on epicurious. i totally forgot to add the honey in the recipe to the dough, and that explains why it was on the slightly dry side. but the cookies were totally fine – not dry after they’d baked. probably they’d have been a bit better with more liquid of some kind, but the omission of the honey meant that the peanut flavor was underlined more.