| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | (10-ounce) package frozen ch | |
| Spinach; thawed and drained | ||
| 1 | Egg; beaten | |
| 1 | c | Crumbled feta or grated |
| Romano cheese | ||
| 1/4 | c | Butter or margarine; melted |
| 2 | tb | Chopped onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| Cream cheese patty shells | ||
| 2 | tb | Grated romano cheese |
| Diced pimiento (optional) | ||
| Cream cheese patty shells | ||
| 1 | (3-ounce) package cream chee | |
| Softened | ||
| 1/2 | c | Butter or margarine; soften |
| 1 1/2 | c | All-purpose flour |
INSTRUCTIONS
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: 2-1/2 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 1-3/4-inch muffin pans, and shape each ball into a shell. Yield: 2-1/2 dozen. Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 16:13:35 -0500 From: LD Goss <[email protected]>
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