Samosa

1/2 box Phyllo Pastry Sheets
3 Red Potatoes (~28g)
1/2 Tablespoon Salt
1 Tablespoon Fennel Seeds
1 Tablespoon ground Cumin
1/2 teaspoon Turmeric powder
1/4 cup Olive Oil
1 Onion, chopped
3 small Serrano chilies, finely chopped
2 in. fresh Ginger, grated
3 Garlic cloves, minced
1 1/2 teaspoons Salt
10 oz. fresh baby Spinach
1/2 cup Butter, melted

Place 1 of the phyllo sheet pouches to thaw on the counter. 

Peal potatoes.  If the potatoes are too large cut them in half.  Place potatoes in a pot with water covering them.

Sprinkle salt into the water and bring to a boil.

Cover, and simmer potatoes in salted water for about 12 minutes.

Drain and run cold water over them.

Cut into 1/4 inch cubes. Set potatoes aside.

Heat skillet over medium heat, then add fennel seeds, cumin, and turmeric. Dry roast spices for about 2 minutes, stirring occasionally and taking care not to burn them.

When spices are fragrant and darker in color, add the oil, onion, chilies, ginger, garlic and salt.

Stir while cooking until onions are softened.

Add potatoes and stir.

Then add spinach and sauté over medium high heat stirring often until spinach is wilted and a bright green. Season with salt and pepper to taste.

(At this point you can put potato mixture in a container and save in Fridge for up to 3 days.)  

Heat oven to 400.

To assemble samosa’s, place a phyllo sheet on a flat surface with the long side facing you and brush lightly with butter. Top with a second phyllo sheet and brush with butter also.

Cut the stacked phyllo sheets into 4 strips.

Put a heaping Tablespoon of spinach and potato mixture near one corner of each strip.

Fold the corner over filling to form a triangle. Continue folding phyllo strip maintaining a triangle shape, like flag folding.

Place samosa seam side down on a baking sheet. Continue making samosa’s in this way until all mixture is used up.

Bake for 12-15 minutes until golden.