fbpx

Recipe by Nechama Norman

Creamy Potato Spinach Tarts

()
add or remove this to/from your favorites
Creamy Potato Spinach Tarts
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Egg - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Who doesn’t like mashed potatoes? The spinach gives a new twist to the mashed potato. If you don’t like spinach feel free to eliminate it from the recipe, although it adds a lot of color as well as nutrients so think twice before you do!

Ingredients

Pie Shells

  • 1 (12-count) package mini pie shells, baked according to package instructions (I use “salty” pre-baked tarts that are sold in the baking stores in Israel)

Filling

  • 4 medium potatoes, peeled and diced

  • 2 tablespoons oil

  • 1 small onion, chopped

  • 4 ounces (1/4 bag) frozen spinach, thawed

  • 1 egg

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

Directions

Prepare the Potato Spinach Tarts

1.

Add potatoes to a large pot. Cover with water and bring to a boil. Boil until soft, about 20 minutes. Drain and mash.

2.

Preheat oven to 325 degrees Fahrenheit.

3.

Heat oil in a sauté pan over medium heat. Add onion and spinach and sauté until onion is soft, about seven minutes. Add onion-spinach mixture to potatoes and mix in egg, salt and pepper.

4.

Pipe mixture into pie shells. Bake for 10 minutes.

Tips:

If you have extra filling from these tarts, it is delicious baked as mini kugels. (Think Pesach, as there is no flour in this recipe.)

Prepare the Potato Spinach Tarts

Yield: 12 mini pies

Recipe tags

creamy kugels mini tarts Nechama Norman potato Savory kugel spinach tarts
Creamy Potato Spinach Tarts

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Herb-Bundle Chicken

Herb-Bundle Chicken
Brisket in Pomegranate Wine Sauce

Brisket in Pomegranate Wine Sauce
Homemade Pickles

Homemade Pickles