INGREDIENTS

INSTRUCTIONS

To Make The Pastry: 1. In a large bowl, cut the butter and lard into
the flour with a pastry blender or 2 knives until the mixture
resembles coarse crumbs. Sprinkle the ice water over the mixture, 1
tablespoon at a time, stirring with a fork until the pastry is well
blended and gathers into a ball. Sprinkle the dough with a little
flour. Wrap in plastic wrap and refrigerate at least 1 hour.  2. Divide
the chilled dough into 2 portions. Roll one portion out on a  lightly
floured work surface into a circle about 1/8 inch thick. Cut  out
pieces to fit onto a 2 1/2 to 3 inch tartlet pans. Gently press  the
pieces of dough into the pans and prick them on bottom with a  fork.
Repeat with the second portion of dough. Put the pans on a  baking
sheet and place them in the freezer for about 15 minutes, or  until the
dough is firm.  3. Preheat the oven to 375 degrees. Cut small squares
of foil, each  about 3 inches square, for each tartlet.  4. Remove the
pans from the freezer. Line the pastry with the foil  squares, shiny
side down, and fill the foil with dried beans, rice,  or pastry weights
to keep the pastry flat during baking.  5. Bake the pastry shells 12 to
15 minutes, or until the foil lifts  out of the shells easily. Remove
the foil and weights from the  shells. Continue baking the shells 8 to
10 minutes, or until the  pastry is very lightly browned and firm. Cool
the shells completely,  about 45 minutes, in the pans.  6. Remove the
cooled shells from the pans. They may be stored in the  refrigerator in
a tightly closed container for a few days or in the  freezer for
several weeks.  To Make the Tartlets: 1. Preheat the oven to 375
degrees. In a medium  bowl, beat the eggs. Add the cottage cheese,
onion, and garlic and  mix well.  2. In a sieve, press the water out of
the spinach. Add the spinach,  cheeses, and salt to the egg mixture.
Stir until well mixed.  3. Fill each baked pastry shell with about 2
tablespoons of filling.  4. Put the shells on baking sheets and bake
for 20 to 22 minutes, or  until they are puffed and golden on top.
Serve hot.  Recipe by: http://www.geocities.com/Heartland/Valley/2290/
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb
20, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 41.5mg
Sodium: 344.1mg
Potassium: 85.6mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: <1g
Protein: 9.7g