1 Preheat the oven to 350F (180C).2 Place 1 phyllo sheet on a cutting board; liberally brush with canola. Top with the remaining sheets, stacking one at a time and liberally brushing each with canola. Cut the stacked sheets into 12 squares. 3 Mold the squares into standard-sized muffin cups, allowing the pointed ends to extend above the cups. Bake until golden brown, 10 to 12 minutes. Let them cool in the pans on a wire rack.4 Cover the potatoes with water in a medium-sized saucepan and bring to a boil over medium-high heat. 5 Cook them, uncovered, until just tender but still firm, 5 to 8 minutes; drain and rinse with cold water to stop them from cooking further.6 Heat the canola oil in a large-sized skillet over medium high heat. Add the cumin seeds and let them sizzle, turn reddish brown, and smell fragrant, 10 to 15 seconds.7 Stir in the potatoes and the remaining ingredients, except the lime juice, and cook, uncovered, until the potatoes are just warm, 1 to 2 minutes. Stir in the lime or lemon juice.8 Spoon 1/4 cup (60 mL) filling into each prepared phyllo cup and serve immediately.
