Spinach Tart Recipe
Ingredients
| Frozen chopped spinach | 10 Ounce (1 Package) | |
| Dried lemon bits/Grated lemon rind | 1⁄4 Teaspoon | |
| Minced onion | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Oregano | 1⁄8 Teaspoon | |
| Commercial sour cream | 1 Cup (16 tbs), divided | |
| Egg | 1 , well beaten | |
| Salt | To Taste | |
| Salt | To Taste | |
| Lemon juice | 1 Teaspoon | |
| Unbaked pastry shell | 6 | |
| Chopped ripe olives | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 7383 Calories from Fat 4440
% Daily Value*
Total Fat 495 g761.8%
Saturated Fat 142.7 g713.3%
Trans Fat 0 g
Cholesterol 363.3 mg121.1%
Sodium 8430.2 mg351.3%
Total Carbohydrates 637 g212.4%
Dietary Fiber 55.5 g222%
Sugars 11.9 g
Protein 99 g197.1%
Vitamin A 576.2% Vitamin C 144.2%
Calcium 75.3% Iron 259.6%
*Based on a 2000 Calorie diet
Directions
Drain, pressing out as much water as possible.
Cook onion in butter or margarine with oregano until soft but not browned.
Combine spinach, onion, 1/2 cup sour cream, egg, additional salt if desired, and lemon juice.
Spoon into unbaked pastry shells and bake at 375° for 25 to 30 minutes or until golden.
Spoon remaining sour cream over tarts and top with olives.
Chef
