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Spinach Tart Recipe
|Frozen chopped spinach||10 Ounce (1 Package)|
|Dried lemon bits/Grated lemon rind||1⁄4 Teaspoon|
|Minced onion||2 Tablespoon|
|Commercial sour cream||1 Cup (16 tbs), divided|
|Egg||1 , well beaten|
|Lemon juice||1 Teaspoon|
|Unbaked pastry shell||6|
|Chopped ripe olives||1⁄3 Cup (5.33 tbs)|
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 mg
Sodium 8042.6 mg335.1%
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
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.