Herb spinach tarts

1 Servings

Ingredients

Quantity Ingredient
2 cups Flour
¼ teaspoon Salt
1 cup Shredded cheddar cheese
⅔ cup Butter or margarine
2 tablespoons Cold water; (up to 4)
1 pack (10 oz) frozen chopped spinach (I like to use fresh spinach; and lots of it)
1 cup Small-curd cottage cheese
1 small Onion; finely chopped
3 larges Eggs; lightly beaten
2 tablespoons Grated Parmesan cheese
1 tablespoon Chopped fresh chives
1 tablespoon Chopped fresh basil; or 1 tsp. dried basil

Directions

Combine flour and salt. stir in shredded cheddar; cut in butter with pastry blender until mixture is crumbly. Sprinkle cold water one teaspoon at a time over surface. Stir with a fork until dry ingredients are moistened.

Shape into a ball; chill one hour. Shape into 36 balls. Place in greased miniature muffin pans, shaping into a shell in pans.

Cook spinach according to package directions; drain. Press between paper towels to remove excess moisture. Combine spinach, cottage cheese, and remaining ingredients; stir well. Spoon mixture evenly into prepared shells. Bake at 400F for 25 to 27 minutes, until golden. Cool for 2 minutes. Loosen sides of tarts with a knife, remove and serve warm.

Posted to recipelu-digest Volume 01 Number 437 by soulvision@...

(Rhonda R. Selby) on Jan 02, 1998

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