Better than second best

GRAND RAPIDS, Mich. (WOOD) - Sometimes we get so busy focusing on the big Thanksgiving feast that we don't take time to think about what comes afterward.  We're talking leftovers with Amy Sherman of the Spartan Culinary Classroom .  We'll show you how to put your food to good use in an entirely different way.  

Amy introduces us to Samosas, a delicious treat with curry spices that definitely take you out of the Thanksgiving realm and give your food an international flair.

Amy shares her Samosa recipe and her recipe for cranberry sauce.  Remember, a lot of Thanksgiving items are in the weekly ad at D&W Fresh Market and Family Fare, so get a great deal when you shop before the holidays.

Samosas

• 2 cups mashed potatoes
• 2 cups cooked and mashed sweet potatoes
• 2-3 teaspoons Patak's curry paste (hot or mild)
• 4-5 green onions, sliced
• 1/4 cup chopped fresh cilantro
• salt and pepper
• 24 (17- by 12-inch) phyllo sheets, thawed if frozen
• 1 stick unsalted butter, melted and cooled

-- Mix together all of the potatoes, the curry, onions, cilantro and season with salt and pepper.
--Preheat oven to 425°F with racks in upper and lower thirds.
--Cover stack of phyllo sheets with plastic wrap. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface.
--Gently brush with some butter, then lay a second sheet on top and brush with butter.
--Cut crosswise into 4 strips.
--Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape.
--Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling.
--Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total.
--Cool slightly.

Serve warm or at room temperature.