Fennel-Scented Spinach and Potato Samosas

• 1/2 pound red potatoes (about 5, each about 2 inches in diameter)
• 1 tablespoon fennel seedsfennel-seed
• 1 tablespoon ground cumincumin
• 1/2 teaspoon turmericturmeric
• 1/4 cup vegetable oilvegetable-oil
• 1 onion, choppedonion
• 3 small serrano or jalapeño
• chilies, chopped fine (wear rubber gloves)
• a 2-inch piece fresh gingerroot, peeled and grated fine
• 3 garlic cloves, mincedgarlic
• 1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)spinach
• ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
• 1 stick (1/2 cup) unsalted butter, meltedbutter
• Garnish: fresh mint sprigs
• Accompaniment:mint chutneychutney

1. 01In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

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