Place the potatoes with their skins on in a pot. Fill with water to cover, bring to a boil, and simmer until the potatoes are tender (about 30 minutes). Check with a fork; if they are soft, drain and rinse with cold water. Peel and finely chop.

Heat the olive oil in a pan and sauté the onion until soft. Stir in the tomato paste, then add the chopped potatoes and spices. Mix well. Add the herbs (green onions and/or parsley), stir again, and let it cool.

Preheat the oven to 180C / 350F. Line a baking sheet with parchment paper.

Keep the phyllo sheets covered with a kitchen towel to prevent drying.

Place one sheet on the counter, brush with melted butter, then place another sheet on top and brush it too.

Spread about 3 tablespoons of the potato filling along the wide end. Roll it into a log, then coil it into a spiral shape. Seal the end with butter and brush the top. Keep the remaining sheets under a towel so they don’t dry out.

Repeat with the remaining phyllo sheets, placing each spiral on the prepared baking sheet.

Whisk together the egg yolk and olive oil, then brush the tops of each spiral with this mixture.

Sprinkle each with sesame seeds and/or nigella seeds.

Bake for about 20 minutes, or until golden brown. Serve warm or at room temperature.