Recipe by Nechama Norman

Creamy Potato Spinach Tarts

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens
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!

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

Creamy Potato Spinach Tarts

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments