Step 1

Heat the coconut oil over a medium-high heat, and splutter the cumin seeds for 30 seconds.

Step 2

Add the leeks, and fry for around 10 minutes, until they begin to soften.

Step 3

Stir in the garlic, ginger, and chilli paste, and continue to fry for another couple of minutes, until the garlic has lost its raw aroma. Mix in the turmeric.

Step 4

Add the aubergine to the pan, mix in, and fry for 15-20 mins or so, until it becomes soft.

Step 5

Mix in the coriander, garam masala, and amchur, stir well, reduce the heat, and fry for another couple of minutes.

Step 6

Add the spinach, and allow to wilt by covering the pan for a few minutes.

Step 7

Once the spinach has wilted, uncover the pan, and stir everything together.

Step 8

Taste and season, then lightly mash the vegetables. You want a chunky mash, not a smooth one.

Step 9

Take a sheet of filo, and cut into 10cm strips (you should get four strips from each sheet).

Step 10

Take a strip, and wet it all over with cold water.

Step 11

Place a spoonful of the samosa filling into a corner, and smoosh it down a little.

Step 12

Fold the bottom corner upward to meet the top of the strip of filo, and press the edges down. It doesn't matter too much if the pastry tears a little.

Step 13

Next, flip the parcel over, along the long vertical edge, and again, press down to seal.

Step 14

Then flip along the diagonal edge. Press to seal.

Step 15

Once again, flip the samosa along the vertical edge, and seal.

Step 16

Finally, either trim off, or fold over and seal any excess filo. Press down all around, brushing with a little more water if necessary, to make sure that all edges are sealed. Gently smoosh the filling a little more if necessary, to get it to spread out toward the edges a bit.

Step 17

Place on a baking tray, and repeat for the rest of the samosas.

Step 18

Spray the top of each samosa with a little oil, and then bake for 15-20 minutes (depending on your oven), until they are golden and crispy around the edges.

Step 19

Serve hot or cold, and keep any leftovers in an airtight container for a couple of days. If they stick around that long.