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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Spinach Tart Recipe

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This recipe for Spinach Tart is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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