Spinach And Potato Phyllo Samosas - cooking recipe

Ingredients

8 ounces small red potatoes, peeled
1 tablespoon fennel seed
1 tablespoon ground cumin
1/2 teaspoon turmeric powder
1/4 cup vegetable oil
1 onion, chopped
3 small jalapeno chiles, chopped finely (or serrano chilies)
2 inches fresh ginger, peeled and grated finely
3 garlic cloves, minced
1 lb fresh spinach, coarse stems discarded and leaves washed and drained (3 cups packed)
10 phyllo pastry sheets, thawed if frozen, 17-inch x 12-inch in size
1/2 cup butter, melted
fresh mint sprig, to garnish
mint chutney, to serve

Preparation

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 saute 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.