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Boil the potatoes in salted water until tender. Preheat the oven to 200°C (fan).
Grease mini tart tins with olive oil. Transfer the boiled potatoes to the tins and crush them using a glass. Shape the potatoes into tart shells by pressing down with a spoon, building up the edges.
Drizzle with olive oil, then sprinkle with salt, pepper, Parmesan, and thyme.
Bake for 40–45 minutes, or until golden.
While baking, blend the feta, spinach powder (or fresh spinach), lime juice, black pepper, and olive oil in a food processor until smooth.
In a separate bowl, combine chopped tomatoes, jalapeño, red onion, oregano, salt, balsamic vinegar, and olive oil for the salsa.
Once the tarts are baked, remove them from the tins and top with whipped spinach feta and tomato salsa.
Garnish with crumbled feta and a sprinkle of oregano.