BAKED SPINACH AND POTATO SAMOSAS
MAKES ABOUT 24 LARGE SAMOSAS

2 large potatoes, peeled and ½ inch (1 cm) diced, about 2 cups (500 mL)
1 Tbsp. (15 mL) vegetable oil
½ small onion, minced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 tsp. (10 mL) grated gingerroot
1 Tbsp. (15 mL) curry paste
¼ tsp. (1 mL) each of ground cumin and salt
300g pkg. frozen chopped spinach, thawed
½ c. (125 mL) frozen peas, thawed
2 Tbsp. (30 mL) finely chopped cilantro
12 (10 inch/25 cm) flavoured flour tortillas such as jalapeno cheese or pesto
Paprika
Mango Chutney (optional)
Plain yogurt (optional) 

Cook potatoes in a pot of boiling salted water just until tender, about 7 minutes. Drain a steam dry. Meanwhile, heat oil in a skillet. Add onion, garlic, jalapeno pepper and ginger and sauté just until onion is soft. Remove from the heat and stir in curry paste and seasonings. Squeeze as much liquid from spinach as you can and stir into onion mixture along with potatoes and peas. Fold in cilantro. Taste and add more salt if you wish. You should have about 3 cups (750 mL) of filling. Preheat oven to 400F (200C). Line a baking sheet with parchment paper. Cut flour tortilla in half. Run half of a tortilla through a shallow dish with water. Place on a flat surface. Put 2 tablespoons (30 mL) filling near end of tortilla and roll up into a cone. Tuck in the bottom end and gently press seams together. Place seam side down on baking sheet and lightly spray with cooking spray. Repeat with remaining halves of tortillas. Samosas can be covered with plastic wrap and refrigerated overnight, if you wish. To bake, place samosas in middle of preheated oven and bake for about 10 minutes or until golden brown. Alternatively, you can make small samosas as appetizers. Simply duplicate process using 8 inch (20 cm) tortillas and fill with 1 teaspoon (5 mL) filling. Bake for 4 to 5 minutes or until golden brown. Dust samosas with paprika and serve with mango chutney and plain yogurt for dipping.