Spinach and Potato Phyllo Samosas

READY IN: 50mins
YIELD: 25 samosas




  • Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
  • Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
  • Set the potatoes aside.
  • Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
  • Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
  • When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
  • Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
  • Season to your taste with salt and pepper, then set aside to cool.
  • Heat oven to 400F and lightly grease a baking sheet.
  • To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
  • Top with a second phyllo sheet and brush that lightly with butter also.
  • Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
  • Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
  • Fold the corner of phyllo over to enclose filling and form a triangle.
  • Continue folding the pastry strip, maintaining a triangle shape.
  • Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
  • Continue making the samosas with the remaining phyllo and filling in the same manner.
  • You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
  • Bake the samosas in middle of oven until golden brown, about 10 minutes.
  • Garnish samosas with mint and serve warm with mint chutney.