Ethiopian-Inspired Lentil and Spinach Sambusas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Crispy baked sambusas filled with spiced lentils and fresh spinach, perfect as a snack or appetizer. This african-inspired vegetarian (vegetarian) ready in about 45 minutes pairs red lentils, chopped fresh spinach, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup red lentils
• 2 cups, chopped fresh spinach
• 1 medium, finely chopped yellow onion
• 2 cloves, minced garlic cloves
• 1 tbsp berbere spice mix
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 sheets phyllo dough sheets
• 2 tbsp water
• 2 tbsp olive oil for brushing

Instructions

1. Step 1: Rinse 1/2 cup red lentils under cold water and drain. In a small pot, combine lentils with 1 1/4 cups water and bring to a boil. Reduce heat and simmer for 15 minutes until lentils are soft and water is absorbed.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Stir in 2 minced garlic cloves and cook for 1 minute.
3. Step 3: Add 1 tbsp berbere spice mix, cooked lentils, 2 cups chopped fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 3-4 minutes until spinach wilts and mixture is well combined. Remove from heat and let cool.
4. Step 4: Preheat oven to 375°F. Lay one phyllo dough sheet on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again. Cut stacked sheets into 4 strips.
5. Step 5: Place 2 tablespoons of the lentil and spinach filling at the end of each strip. Fold the corner over filling to form a triangle, then continue folding the strip in triangles until sealed.
6. Step 6: Place sambusas on a baking sheet lined with parchment paper. Brush tops with remaining olive oil.
7. Step 7: Bake for 15-18 minutes until golden brown and crisp. Serve warm with a dipping sauce or yogurt.