Put the chopped potatoes in a large saucepan and add about 3/4 cup of water. Let it cook on medium heat (lid on the pan) until the potatoes are soft and the water has evaporated. If the potatoes are not soft enough and the water is gone, add more water and let it cook further.

Once the potatoes are soft, add the olive oil and chopped onions. Let it cook until the onions are golden-brownish. Reduce the heat and add the fresh spinach. Once the spinach wilted, season the filling with salt and curry powder. Let the filling cool off before filling them in the wrappers!

Pre-heat the oven to 400°F / 200°C.

Prepare your work station. You'll need the spring roll wrappers, a small bowl with water and the filling, olive oil for brushing the samosas, black sesame seeds (optional) and the baking sheet.

Fold the spring roll wrapper in half (seal it with water), fold a cone, insert the filling and close the filling, sealing it with water so it stays closed. (Watch the video in the post for better folding instructions!)

Brush the samosas with olive oil, add the black sesame seeds on top and bake them in the oven for about 15 to 20 minutes - until the sides are golden and crispy.

Serve with a homemade Cilantro Lemon Dip, for example, and enjoy.