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Spinach Tart Recipe

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This recipe for Spinach Tart, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Atwell
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 10-oz. packages frozen chopped spinach
3/4 c. sour cream
2 T. butter, melted
2 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground pepper
2 9-inch frozen pie shells or pastry to make a two-crust pie

Directions:
Directions:
Cook the spinach according to package instructions and
drain thoroughly. Blend in the remaining ingredients and
spread the mixture in an unbaked pie shell. Cover with the
second pie crust, seal the edges and prick the tip with a fork
to allow steam to escape. Bake in a preheated 375 ove for
40 minutes or until the crust is golden brown. Delicious either
hot or cold.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I first encountered spinach tarts at a
fundraising event held for the Georgia Shakespeare Festival.
The recipe is derived from a Renaissance era recipe.

 

 

 

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