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Parve
Easy
40 Minutes
Diets 
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!
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)
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
Add potatoes to a large pot. Cover with water and bring to a boil. Boil until soft, about 20 minutes. Drain and mash.
Preheat oven to 325 degrees Fahrenheit.
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.
Pipe mixture into pie shells. Bake for 10 minutes.
Yield: 12 mini pies
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