Shrimp And Potato Tart

• 2 potatoes medium, peeled and cubed
• 1 onion diced
• 7 tablespoons butter
• 1 pinch saffron or turmeric
• 1 cup water
• 2 slices white sandwich bread toasted and blended
• 2 eggs
• 1 1/2 cups Parmesan cheese grated
• 2 tablespoons fresh parsley diced
• 7/8 pound large shrimp peeled
• salt
• ground black pepper
• 8 sheets phyllo pastry
• olive oil
• sesame seeds for garnish

1. In a Dutch oven, add the potatoes, onion, butter, saffron, and 250 milliliters of water. Season and cook on low heat until softened. Drain everything and mash them. Set aside.
2. Once cooled, add in the bread crumbs, eggs, cheese, parsley, and shrimp. Mix well and salt and pepper to taste.
3. Preheat the oven to 180 degrees Celsius.
4. In a springform pan, add a sheet of phyllo pastry making sure it comes up the sides of the pan. Baste with olive oil. Repeat with 3 other sheets.
5. Add the filling leaving a 1 centimeter border on all sides.
6. Top with another sheet of phyllo pastry tucking the ends into the border created. Baste with olive oil and repeat with 3 other sheets.
7. Sprinkle the top with sesame seeds.
8. Bake 15 minutes until golden.

potatoes, onion, butter, saffron, water, white sandwich bread, eggs, parmesan cheese, parsley, shrimp, salt, ground black pepper, pastry, olive oil, sesame seeds

Taken from www.yummly.com/recipe/Shrimp-and-Potato-Tart-626902 (may not work)