Filo Purses with Spicy Potato Filling

Rinse the potatoes well. Add to a pressure cooker with 250 ml (about 1 cup) water and cook for about 10 minutes, following the manufacturer's instructions. Drain and dry over low heat to cook off the steam.

Lay a filo sheet on a work surface, brush with butter, and repeat to make a stack of 3 filo sheets. Cut into squares about 20 x 20 cm (8 x 8 inches).

Rinse and trim the scallions and slice into thin rings. Blanch the tomatoes and remove the peel and seeds. Dice the tomato flesh small. Dice the ham fine. Peel the garlic and chop fine.

In a sauté pan, heat the oil. Add the scallions and garlic and sauté until soft. Add the tomatoes and ham. Season with salt, pepper, and nutmeg. Set aside.

Put the still-hot potatoes through a rice and stir in the egg yolks and the cornstarch. Stir in the sautéed vegetables. Spoon this potato filling into the center of the filo squares.

Brush the edges of the filo with lightly beaten egg white. Gather the corners of each square together to make a purse and twist to close.

Put the filo purses on a baking sheet, leaving a little space between the purses. Bake in an oven preheated to 180°C (approximately 350°F) for about 20-30 minutes. If they are browning too quickly, cover with aluminum foil.