Prep Time: 15 minutes
Cook Time: 20 minutes
2 onions (minced)
1 Tbsp. coriander
1 tsp. cumin
1/4 tsp cayenne pepper
1/2 lb. potatoes (chopped into 1/2 inch pieces)
2 Cups peas (frozen, thawed and drained)
1/4 cup cilantro (chopped fresh)
Salt and Pepper to taste
2 tsp. olive oil (as needed)
Pre-heat oven to 200 degrees
In a large skillet over medium high heat, sautee the onions in a bit of oil until they are soft, about 6 to 8 minutes.
Add the coriander, cumin, and cayenne, and cook for another minute.
Remove from heat and add the potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt and pepper.
Stack 3 or 4 sheets of filo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the filo.
Place two or three tablespoons of the potato and peas mix in a corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
Place each samosa on a baking sheet, and lightly brush with olive oil.
Bake for 20 minutes, or until lightly golden brown.