- Wash and peel the potatoes and cut into wedges. Place in a jar of cold salted water and cook for 15 minutes once the water begins to boil. Drain and mash them.
- Add the flour to 100 g of mashed potato with 10 ml of water and a pinch of salt and knead on a floured surface. Refrigerate for 1 hour.
- Finely chop the mint and parsley. Crush the feta with a fork.
- Prepare the filling by combining the remaining mashed potatoes, feta, and herbs until smooth. Set aside.
- Preheat the oven to 210°C/Gas 7.
- Shape the refrigerated mashed potato mixture into 6 equally sized balls. Roll them out as thinly as possible on a floured surface and brush each piece with oil. Then sprinkle generously with flour. Place them one on top of the other in a pile and roll out with a rolling pin. Cut into 12 rectangles or, if using filo, fold each sheet of filo pastry into a rectangle.
- Place a good teaspoon of the filling in the right corner of the rectangle of samosa pastry. Fold the corner over the filling, then fold the resulting triangle on itself several times. Tuck the end of the pastry into the samosa to seal it.
- Place the samosas on a baking tray lined with baking paper and coat with melted butter. Cook in the oven for 12 minutes.
- Serve warm with a salad for a meal or as an appetiser.
For a gourmet, crunchy touch, add pine nuts and some honey to the mixture.