Miniature Potato Tarts

This is a fun way to use left over Phillo dough. I made some pastries over the weekend and had this left over, however of you don't have it left over you can buy a box, take half a roll of sheets and cut them into quarters.

28 Phillo rectangles
4 potatoes peeled and cubed
1 can chick peas drained and rinsed
3 medium carrots grated
1/2 medium onion minced
1 large clove of garlic minced
2 cups chopped spinach leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1 stick melted butter
cheese cubes of your choice

lay one rectangle on a flat surface and brush with melted butter. Lay another one across it and brush with butter. Lay another diagonal and brush it then one the opposite direction brushing with butter. This should resemble a star. Place the stars in a muffin tin. And blind bake them until they turn light brown, remove them and let them cool. Boil the potatoes in a large pot for 10 minutes. Once the potatoes are almost done add the chickpeas. Let this cook for another 3-5 minutes or until the potatoes are tender and cooked through. Drain this mixture and add any left over butter and mash with a potato masher. Salt and pepper to taste if desired. Set this aside. Add the onions, garlic and carrots to a large heavy bottom skillet drizzle with olive oil. Let this cook for 3-5 minutes or until the onions start to soften. Add the spices and let this cook for another minute then add the spinach. Let the spinach wilt. Add the vegetable mixture to the potato mixture. Mix these together well spoon the mixture into the Phillo cups. Add a cheese square in the center of each and cover with more of the potato mixture. bake in a 350 degree oven until golden brown! For more on this recipe or any others please email me at alesia.leach@gmail.com