Here is a twist on samosas - a little greek, Indian and Japanese fusion. This samosa is a combination of feta, curried potato and spinach wrapped in a Japanese gyoza wrapper and fried. Since the insides are cooked, the frying is faster, easier and neater than you think. <br />Look for thicker gyoza skins, won ton skins are a little too thin and you won't get the chew. One other note, I like to do as much prep the day before. In this one, you can make just the filling the day before and finish on the day.

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