|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.
Serving size: Complete recipe
Calories 7383 Calories from Fat 4440
% Daily Value*
Total Fat 495 g761.8%
Saturated Fat 142.7 g713.3%
Trans Fat 0 g
Cholesterol 363.3 mg121.1%
Sodium 8042.6 mg335.1%
Total Carbohydrates 637 g212.4%
Dietary Fiber 55.5 g222%
Sugars 11.9 g
Protein 99 g197.1%
Vitamin A 576.2% Vitamin C 144.2%
Calcium 75.3% Iron 259.6%
*Based on a 2000 Calorie diet