Flaky phyllo encases a warmly spiced potato and pea filling scented with ginger, cilantro, and jalapeño, then bakes to a golden crunch. A light, vegan take on classic samosas with irresistible texture and bright, fragrant heat.
Wash potatoes and cut into 1/2-inch cubes (skins can stay on).
Add potatoes, 4 cups water, and 1 tsp sea salt to a medium pot. Bring to a boil and cook on high for 15–20 minutes, until a fork slides easily to the center.
Drain well and let potatoes cool for 10 minutes (do not rinse).
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mash cooled potatoes in a bowl. Add green peas, chopped cilantro, jalapeño, minced ginger, 1 tbsp olive oil, cumin powder, turmeric powder, 1/2 tsp salt, pepper, cinnamon powder, and pinches of cloves and nutmeg (if using). Mix well and adjust seasoning to taste.
Divide the filling into 10 equal balls.
Place 1 phyllo sheet lengthwise on a dry surface (keep remaining sheets covered with a damp towel). Brush with olive oil, then fold the right third toward the center and the left third over it to form a long rectangle. Brush again with olive oil.
Place one ball of filling at the bottom-left corner. Fold into a triangle up the strip, repeating until you reach the top; tuck the end underneath to seal. Repeat with remaining sheets and filling.
Arrange samosas on the prepared baking sheet and brush tops with olive oil.
Bake at 375°F for 20–25 minutes, until golden brown.
Serve hot, optionally with cilantro-mint or tamarind chutney.