1 tablespoon unrefined peanut oil or 1 tablespoon grapeseed oil
12 cup finely chopped white onion
1 12 teaspoons freshly grated gingerroot
2 teaspoons brown rice vinegar
12 cup spring peas (fresh or frozen
thawed)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated lemon zest
12 teaspoon garam masala or 12 teaspoon fresh ground black pepper
12 teaspoon sea salt
to taste
14 teaspoon chili powder
1 lb yukon gold potato
unpeeled
scrubbed
baked
and smashed
14 cup chopped fresh cilantro
2 tablespoons unsalted butter
melted
2 tablespoons tahini
1 teaspoon Dijon mustard
24 sheets whole wheat phyllo dough
thawed if frozen
Instructions
Heat the oil in a large skillet over med-high heat.
Add the onion, ginger, and vinegar and saute for 3 minutes.
Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.
Add the potatoes and cilantro and saute for 2 minutes.
Adjust seasoning to taste; transfer mixture to a bowl and set aside.
Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.
Preheat oven to 400.
Unroll and cover the phyllo sheets with a damp clean kitchen towel.
One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.
Fold in one-third of the phyllo lengthways toward the middle.
Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.
Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.
Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.
Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.
Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.
Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.