|Frozen chopped spinach||10 Ounce (1 Package)|
|Dried lemon bits/Grated lemon rind||1⁄4 Teaspoon|
|Minced onion||2 Tablespoon|
|Commercial sour cream||1 Cup (16 tbs), divided|
|Egg||1 , well beaten|
|Lemon juice||1 Teaspoon|
|Unbaked pastry shell||6|
|Chopped ripe olives||1⁄3 Cup (5.33 tbs)|
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.