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1
In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander.
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2
Cut potatoes into 1/4-inch dice.
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3
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.
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4
Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened.
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5
Add potatoes and spinach and saute over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
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6
Season filling with salt and pepper and cool.
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7
Filling may be made 1 day ahead and chilled, covered.
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8
Preheat oven to 400 F. and lightly grease a baking sheet.
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9
On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter.
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10
Top with a second phyllo sheet and brush lightly with butter.
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11
Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches.
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12
Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle.
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13
Continue folding strip, maintaining triangle shape.
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14
Put samosa, seam side down, on baking sheet and cover with plastic wrap.
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15
Make 24 more samosas with remaining phyllo and filling in same manner.
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16
Samosas may be prepared up to this point 6 hours ahead and chilled, covered.
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17
Bake samosas in middle of oven until golden brown, about 10 minutes.
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18
Garnish samosas with mint and serve warm with chutney.
