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1
Preheat the oven to 250 degrees F.
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2
Add the spinach to a colander, and press down to remove as much water as possible.
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3
Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water.
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4
Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil.
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5
The mixture should be very well combined and moist, but not wet.
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6
Line a baking sheet with parchment paper.
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7
Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick.
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8
Arrange the patties on the baking sheet and press down until very firm.
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9
This step can be done ahead, but be sure to refrigerate the patties.
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10
In a large nonstick saute pan over medium-high heat, heat the oil.
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11
When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side.
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12
They will be slightly browned.
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13
Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
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14
Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
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15
In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat.
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16
When the oil is hot, add in the shallot and cook until translucent.
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17
Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink.
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18
Stir in the pepper and the parsley and remove from the heat.
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19
Remove the spinach tostadas from the oven, and transfer to a serving platter.
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20
Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.
