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Spinach Tart

Western.Chefs's picture
  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)

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

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

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

Spinach Tart Recipe