Potato and Spinach Pesto Tart

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   ["Pre-heat oven to 375F.", "Grease a large baking sheet.", "Thaw puff pastry.", "Thaw and drain spinach.", "Cook and drain potatoes- do not overcook- should retain their shape.", "In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.", "Mix spinach, scallions, cheese, salt and pepper into beaten eggs.", "Flour a work surface and with a rolling pin roll pastry out to 12"" X 14"" and place onto greased baking sheet.", "Spread pesto onto pastry leaving a 1 1/2"" border.", "Cover pesto with potatoes.", "Cover potatoes with spinach mixture.", "Fold the 1 1/2"" border over filling forming a frame around the tart.", "Brush egg wash onto pastry border.", "Can chill up to 4 hours or cook immediately.", "Bake 25 minutes or till pastry is golden brown."]

* Per serving · 4 servings · Values may vary.

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