Margaux's Spinach Samosas

Filling: Squeeze spinach dry by hand; you should have about 1 1/2 cups. Set aside.

Melt butter in a large pan over medium-high heat. Add mustard seeds and saute until they begin to pop, about 2 minutes. Add onion and garlic and saute until golden brown, about 5 minutes. Add cumin and cardamom and cook, stirring, for 1 minute. Add spinach and cook, stirring occasionally, for 5 minutes. Add feta, cream cheese and lemon zest. Cook, stirring to distribute, until cheeses are melted, about 3 to 5 minutes. Remove from heat and allow to cool.

Pastry: Sift flour and salt into a bowl. Add oil and work it into the flour with finger tips until the mixture resembles coarse meal. Add just enough of the water to form a stiff dough forms a ball (start with 7 tablespoons; add more only if necessary to get the dough to hold together). Knead dough for 5 minutes until smooth. Cover and let rest for 30 minutes to 1 hour.

On a lightly floured board, roll out the pastry dough to about 1/4-inch thickness. Using a biscuit or cookie cutter, cut circles in the dough approximately 3 inches in diameter. (Alternatively, you may use a soup or vegetable can of roughly this diameter). You should have about 24 circles.

Place a generous tablespoon of filling in the center of a pastry circle, leaving a 1/2- inch margin all around the edges. With fingers dipped in water, wet the margin of the circle. Fold the pastry over and pinch the edges to seal.

In a wide, deep pan (at least 4 quart capacity) heat oil to 375 degrees F, or until a cube of bread browns in 30 seconds. Fry the samosas, 2 or 3 at a time, until golden brown, about 2 to 3 minutes per side. Drain on paper towels and serve immediately.