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Mashed Potato Tart (dairy)

Contributed by Eileen Goltz.

1 ready to cook 9-inch deep dish pie crust
1 pkg.(10 oz.) frozen chopped spinach
2 cups mashed potatoes
1 medium-size onion, chopped
1/4 lb. mushrooms, sliced
2 oz (4 tablespoons) butter
1 garlic clove, chopped
10 tablespoons grated Parmesan cheese
1/2 cup heavy cream
1 egg
1 teaspoon salt
freshly ground pepper

Instructions:

Preheat oven to 350. Cook spinach and drain very well. In a skillet saute onion and mushrooms in butter for 5 minutes. In a bowl combine the spinach and mashed potatoes. Add garlic and saute for 1 to 2 minutes more. Scrape into potato-spinach mixture in the bowl. Add 8 tablespoons of the cheese, the cream and egg to the potatoes, mix to combine and season with salt, and pepper to taste. Spoon the mixture into the pastry shell. Push the crust on the rim up over the top of the potato mixture. Sprinkle the top with the remaining 2 tablespoons cheese. Place in oven and bake for 4 to 5 minutes. 

>Notes: This delicious potato dish from about.com is great to make when there are leftover mashed potatoes. Frozen Spinach: Insect prone vegetables, are not made permissible by the freezing process. These vegetables should only be purchased when bearing proper certification. Uncertified frozen varieties such as asparagus, broccoli and spinacha are most difficult to check thoroughly. They are therefore not recommended.