Heat the oil in a large non stick sauce pan over medium heat and add the cumin seeds, ginger, green chili and coriander. Stir for about 30 seconds. Mix in the mung beans, turmeric, and salt, and stir about 2 minutes.
Add the water, lower the heat to medium low , cover the pan and cook until all the water has been absorbed and the mung bean is soft, about 10 to 15 minutes Add the spinach and stir until wilted, about 1 minute. Cool the mixture.
Preheat oven to 350 º F
Brush each phyllo sheets with melted butter and stack one on top of the other. With sharp knife, cut lengthwise into 4 equal strips, each about 3 inches wide. Stack again and cover with a damp clean kitchen towel. Cut each strip into 6 squares.