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.
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.)