individual spinach tarts
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- Appetizers
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | (10-ounce) package frozen ch |
| Spinach; thawed and drained | |
| 1 | Egg; beaten |
| 1 cup | Crumbled feta or grated |
| Romano cheese | |
| ¼ cup | Butter or margarine; melted |
| 2 tablespoons | Chopped onion |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| Cream cheese patty shells | |
| 2 tablespoons | Grated romano cheese |
| Diced pimiento (optional) | |
| Cream cheese patty shells | |
| 1 | (3-ounce) package cream chee |
| Softened | |
| ½ cup | Butter or margarine; soften |
| 1½ cup | All-purpose flour |
Place spinach on paper towels, and squeeze until barely moist. Combine spinach and next 6 ingredients; stir well. Fill Cream Cheese Patty Shells with 1 heaping teaspoonful of spinach mixture; sprinkle with cheese. Bake at 350 degrees for 30 to 35 minutes. Garnish tarts with pimiento, if desired. Yield: 2-½ dozen.CREAM CHEESE PATTY SHELLSCombine cream cheese and butter; beat at medium speed of an electric until mixture is smooth.
Add flour, and mix well.Shape dough into 30 (1-inch) balls. Place in ungreased 1-¾-inch muffin pans, and shape each ball into a shell. Yield: 2-½ dozen.
Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 16:13:35 -0500 From: LD Goss <ldgoss@...>
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