CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetable	6	Servings

INGREDIENTS

1 1/2		-(up to)
2	lb	Fresh spinach; cooked, drained
1/8	ts	Nutmeg
1	ts	Dried tarragon
1	tb	Lemon juice
		Salt and pepper to taste
2	ts	Parsley; chopped
1		(9-inch) pastry shell
1/2	c	Feta cheese
4		Eggs
3/4	c	Cream
1/2	c	Plain yogurt

INSTRUCTIONS

Cook pastry shells 5 minutes. Cook spinach. Drain thoroughly! Chop very
fine. Combine spinach with nutmeg, tarragon, lemon juice, salt, pepper and
parsley and spread on bottom of pastry. Sprinkle cheese on top. Beat eggs
slightly with yogurt and cream and blend well. Pour over spinach mixture.
Bake at 350 about 30 minutes or until custard is set. Serves 6-8.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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