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5 from 1 vote

Easy Cheese Samosa Recipe

This is a super easy recipe for cheese samosa. I usually serve them with a jam for breakfast or make them as a compliment to soup entrees. Samosas are usually fried, but I like the baked option just as much, if not more.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Asian
Servings: 8
Author: Lola Elise,


  • 1/2 box fillo dough
  • 8 oz cheese of semi-hard cheese of your choice. Mozarella Mexican Cheese blend, Sulguni, Monterey Jack will work fine.
  • 4 tbsp melted clarified butter or butter
  • salt if needed
  • 1 egg
  • nigella seeds optional
  • 1 egg for a wash


  • You can use pre-shredded cheese or you can shred your own cheese at home. Whichever works for you. If you are using low sodium cheese (like I was), I recommend adding a little salt to it for a balanced flavor. In a medium bowl mix cheese, 1 egg and nigella seeds, if you are using them.
  • Cut out 3×10 (or 12) inch strips from the fillo dough. Put away unused fillo according to the package instructions. Fillo dough dries out very quickly, so, please cover the ones not being used immediately with a towel. Fillo dough is also very thin. Because of that will use two strips per one samosa. Take out two strips at a time and brush the layers with a little bit of butter. This will serve both as a glue and will give a great taste to your samosas.
  • Place a 1/2 Tbsp of cheese mixture in the lower corner of the dough strip. These samosas are going to be triangular, you will need to fold them accordingly. Fold the cheese side of the rectangle over the mixture to create a triangle. Fold the triangle up and repeat the process until you are done with the entire strip.
  • Place the samosas in a baking tray and brush each one with an egg wash. You can put some nigella seeds on top of the samosas, too. Bake samosas for about 40 minutes on 350F.