Crispy potato baskets with spinach filling

OVER PESACH, potatoes are the main carbohydrate for Ashkenazi Jews, so it is worth thinking of as many different ways as possible to enjoy them. These little crispy potato baskets are prepared similarly to latkes, by grating the raw potato and removing the excess liquid, and the result is worth it — they taste as good as they look.

Preparation: 20 minutes Cooking: 35 minutes Makes: 12 baskets or 24 mini baskets

INGREDIENTS

4 large Maris Piper/ King Edward potatoes (approximately 950g)

1 tsp salt

900g frozen spinach (when thawed is 450g)

1 tbsp garlic powder

1 tbsp onion powder ½ teasp pepper

1 tbsp olive oil Cooking spray/oil

2 large eggs

METHOD

Preheat oven to 200°C, 400°F, gas mark 6. Grate the potatoes, add ½ tsp of salt and mix well. Let the mixture sit in a colander with a bowl underneath for 20 minutes.

In a large frying pan, sauté spinach with garlic powder, onion powder and seasoning. Cook for six to eight minutes until most of the water has evaporated. Squeeze out any excess water by pressing the spinach between two plates or by placing in a sieve and pressing with a spoon. Set aside.

Squeeze the grated potatoes using a clean tea towel, removing any excess water.

Season the mixture well and add 1 tbsp olive oil. Generously spray a 12-cup muffin tin with cooking spray, or drizzle a small amount of vegetable oil and spread with a glazing

brush.

Arrange grated potatoes into each muffin cup, leaving a little well for the filling. Press firmly against the bottom and up the sides of the nest. Bake in the oven for 15 minutes or until they start to brown slightly. Remove from the oven and set aside.

In a medium-sized bowl, whisk the eggs, add the spinach and mix until well combined.

Evenly spoon the spinach mixture into each potato nest.

Bake for ten minutes or until the egg is cooked. Remove from the oven and let them cool slightly.

Carefully remove each potato nest from the tin using a knife around the edges of the nest.