Spinach-Potato Filling
- 1½ teaspoons unsalted butter
- 1 tablespoon diced leeks
- 1 cup packed baby spinach, chopped
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ½ cup boiled and mashed russet potato
- 2 tablespoons finely grated Gruyère cheese
- In a medium skillet, melt butter over medium heat. Add leeks, and cook until fragrant and translucent, 4 to 5 minutes, stirring often. Stir in spinach, salt, and pepper, cooking until spinach wilts. Transfer to a medium bowl. Stir in mashed potato and cheese until combined. Let cool to room temperature. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/spinach-tourtons/
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