First, shred the Edam cheese in a grater. Cut all the vegetables into small cubes.
In a large bowl put the shredded cheese with the vegetables. Add the cumin powder, ground black pepper and salt. Mix everything well with a spoon.
With scissors cut the Phyllo pastry in strips about 8cm wide.
As Phyllo pastry is very thin and easy to break, I use two strips one on top of the other to reinforce them.
Brush with oil or melted butter on the edges of both strips.
Take a corner of the phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Roll the rest of the strip to form a triangle (see photo). Brush oil or melted butter on top of the Samosas and place them on a baking tray with a baking sheet.
While forming the Samosas, cover them with a slightly damp cloth. This will prevent them from drying out.
When you have all the Samosas ready, bake them for 15 minutes and serve them hot with Mint chutney or yoghurt sauce.
