Spinach and feta tarts Photo by Linda Robertson.
Ask A Chef reveals the secrets of Potpourri's spinach and feta tarts. Requested by Kathryn van der Vliet of Waldronville.

4 medium potatoes
3 large silver beet leaves or a bunch of spinach, chopped
1 clove garlic, crushed
2 cups grated cheese
about 100g feta3 large eggs
red pepper slices
ready-made savoury pastry

Boil potatoes until tender, then cut into cubes.

Line 12 medium-sized muffin tins with pastry.

Combine all filling ingredients until mixed.

Spoon into pastry cases and top with red pepper slices.

Bake at 180degC for about 20 minutes or until golden.

- Gwen Procter, cook at Potpourri in Lower Stuart St, Dunedin, has sent this recipe. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.