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