Method:

1. Preheat the oven to 205°C.

2. In a large skillet over medium-high heat, sauté the onions in a bit of oil until they are soft, about 6 to 8 minutes.

3. Add the coriander, cumin, and cayenne, and cook for another minute.

4. Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.

5. Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.

6. Place 2 or 3 tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again. 

7. Fold in the left and right corners, then roll up again. Repeat until all pastry dough has been used.

8. Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.