4 Servings
40 Minutes
Allergens
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!
Yield: 12 mini pies
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.
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.)
