|Flour||1 1⁄2 Cup (24 tbs)|
|Frozen chopped spinach||10 Ounce|
|Sour cream||5 Tablespoon|
|Grated nutmeg||1 Teaspoon|
Sift flour and salt into a bowl.
Cut in butter, and shortening with 2 knives or a pastry blender until mixture resembles cornmeal.
Add the water to make a firm pastry dough.
Chill 1 hour before rolling out.
Use 6 to 8 glass custard cups for tart pans.
Line with pastry, and flute edges.
Cook spinach according to package directions.
Drain and puree in a blender.
Combine sour cream, egg, and spinach.
Season to taste with nutmeg, salt, and paper.
Spoon into pastry and cook 3 cups at a time on "defrost" or coolest setting for 12 minutes or until knife inserted near center comes out clean.
Test every 2 minutes during end of cooking period.
Tarts will not brown without special unit.
Calories 181 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.6%
Saturated Fat 4.9 g24.3%
Trans Fat 0.2 g
Cholesterol 43.4 mg14.5%
Sodium 127 mg5.3%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.5 g6.2%
Sugars 0.8 g
Protein 5 g9%
Vitamin A 71% Vitamin C 16.8%
Calcium 5.5% Iron 12.2%
*Based on a 2000 Calorie diet