Spinach-Potato Filling
 
Cooked leeks accompany spinach and Gruyère cheese in seasoning the mashed potatoes in this filling for tourtons.
Ingredients
  • 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
Instructions
  1. 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/