INGREDIENTS

INSTRUCTIONS

Make pastry shell and bake in a two-piece 10-inch tart pan.  Wash spinach
and transfer to large saucepan. Cook over medium-high heat, using only
water clinging to the leaves, until spinach is wilted. Plunge immediately
into ice water to stop cooking process. Drain and pat dry. Chop finely and
set aside.
Position rack in lower third of oven and preheat to 350 degrees F.  Melt
butter in a large saucepan over medium-high heat. Add onion and saute until
golden brown. Stir in garlic, nuts and raisins and cook one minute. Add
spinach, cinnamon, salt, pepper and nutmeg and cook, stirring cinstantly,
until moisture has evaporated, about one minute. Set aside.
Combine cream cheese, sour cream, eggs, salt, pepper and red pepper in food
processor and puree.  Spread spinach mixture over bottom of pre-baked
crust. Sprinkle with Parmesan cheese. Pour cream cheese mixture over top.
Bake at 350 degrees, until knife inserted between edge and center of
filling comes out clean, about 40 minutes. Cool to room temperature, cover
and refrigerate. Makes 6 main course servings or 12 appetizer.
Posted to EAT-L Digest 10 Sep 96
Date:    Wed, 11 Sep 1996 11:43:42 -0500
From:   XTPT50B    CONNIE HALLIDAY       Time:     4:10 PM
NOTES : This delicious and flavorful tart is always a hit
as an appetizer or as a luncheon main course!

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