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Spinach Tart

Western.Chefs's picture
Ingredients
  Frozen chopped spinach 10 Ounce (1 Package)
  Dried lemon bits/Grated lemon rind 1⁄4 Teaspoon
  Minced onion 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Oregano 1⁄8 Teaspoon
  Commercial sour cream 1 Cup (16 tbs), divided
  Egg 1 , well beaten
  Salt To Taste
  Lemon juice 1 Teaspoon
  Unbaked pastry shell 6
  Chopped ripe olives 1⁄3 Cup (5.33 tbs)
Directions

Cook spinach according to package directions, but use salt and lemon bits or lemon rind.
Drain, pressing out as much water as possible.
Cook onion in butter or margarine with oregano until soft but not browned.
Combine spinach, onion, 1/2 cup sour cream, egg, additional salt if desired, and lemon juice.
Spoon into unbaked pastry shells and bake at 375° for 25 to 30 minutes or until golden.
Spoon remaining sour cream over tarts and top with olives.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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