| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 1 | c | Shredded cheddar cheese |
| 2/3 | c | Butter or margarine |
| 2 | tb | Cold water; (up to 4) |
| 1 | pk | (10 oz) frozen chopped spinach (I like to use fresh spinach; and lots of it) |
| 1 | c | Small-curd cottage cheese |
| 1 | sm | Onion; finely chopped |
| 3 | lg | Eggs; lightly beaten |
| 2 | tb | Grated Parmesan cheese |
| 1 | tb | Chopped fresh chives |
| 1 | tb | Chopped fresh basil; or 1 tsp. dried basil |
INSTRUCTIONS
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@juno.com (Rhonda R. Selby) on Jan 02, 1998
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