Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | (10-ounce) package frozen ch |
\N \N | Spinach; thawed and drained |
1 \N | Egg; beaten |
1 cup | Crumbled feta or grated |
\N \N | Romano cheese |
¼ cup | Butter or margarine; melted |
2 tablespoons | Chopped onion |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
\N \N | Cream cheese patty shells |
2 tablespoons | Grated romano cheese |
\N \N | Diced pimiento (optional) |
\N \N | Cream cheese patty shells |
1 \N | (3-ounce) package cream chee |
\N \N | 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@...>