Creamy Potato Spinach Tarts

Nechama Norman Nechama Norman
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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!

40m 4
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

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.)

Description:

Yield: 12 mini pies

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