Ingrients & Directions


2 c Flour
1/4 ts Salt
1 c Shredded cheddar cheese
2/3 c Butter or margarine
2 tb Cold water; (up to 4)
1 pk (10 oz) frozen chopped
-spinach (I like to use
-fresh spinach; and lots of
-it)
1 c Small-curd cottage cheese
1 sm Onion; finely chopped
3 lg Eggs; lightly beaten
2 tb Grated Parmesan cheese
1 tb Chopped fresh chives
1 tb Chopped fresh basil; or 1
-tsp. dried basil

Combine flour and salt. stir in shredded cheddar; cut in butter with pastry
blender until mixture is crumbly. Sprinkle cold water one teaspoon at a
time over surface. Stir with a fork until dry ingredients are moistened.
Shape into a ball; chill one hour. Shape into 36 balls. Place in greased
miniature muffin pans, shaping into a shell in pans.

Cook spinach according to package directions; drain. Press between paper
towels to remove excess moisture. Combine spinach, cottage cheese, and
remaining ingredients; stir well. Spoon mixture evenly into prepared
shells. Bake at 400F for 25 to 27 minutes, until golden. Cool for 2
minutes. Loosen sides of tarts with a knife, remove and serve warm.


Yields
1 Servings