Cook and crush the potatoes

• Boil the potatoes in salted water until tender, then drain well.
• Crush them with a potato masher, leaving some texture, and mix with olive oil, salt and pepper.

Shape the potato bases

• Grease the muffin pan and press the crushed potato into each cup, building up the sides.
• Bake at 200 °C until the bases are set and lightly golden.

Make the spinach feta filling

• Wilt the spinach in a frying pan, then squeeze out excess water and chop.
• Mix the spinach with the crumbled feta and cream cheese until creamy.

Prepare the tomato salsa

• Combine the diced tomatoes, red onion, lemon juice and parsley.
• Season with salt and pepper and set aside.

Fill and bake the tarts

• Spoon the spinach feta filling into the potato bases.
• Bake until the filling is hot and the edges are crisp.

Serve

• Top each tart with the tomato salsa and serve warm.