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1
Bake potatoes at 320 F about 1 hour.
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2
Let cool until just warm, peel and puree.
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3
Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
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4
Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
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5
Cut out as many rounds of 6 inches diameter as possible.
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6
Generously sprinkle cookie sheet with polenta.
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7
Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet.
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8
Refrigerate.
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9
For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter.
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10
Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
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11
Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
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12
Put aside remaining spinach filling.
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13
With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
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14
In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
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15
Place remaining spinach on plates.
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16
Get pockets out of the boiling water, place on bed of spinach.
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17
Pour molten butter over the pockets, if desired.
