Spinach Tart

• 1 (10 oz.) pkg. frozen spinach
• 1 tsp. salt
• 1/4 tsp. grated lemon peel
• 2 Tbsp. minced onion
• 1 Tbsp. margarine
• 1/8 tsp. ground oregano
• 1 c. sour cream, divided
• 1 egg, well beaten
• 1 tsp. lemon juice
• 6 (3-inch) unbaked pastry shells
• 1/3 c. chopped ripe olives

1. Cook spinach according to package directions, adding 1 teaspoon salt and 1/4 teaspoon lemon peel.
2. Drain, pressing out as much water as possible.
3. Saute onion in margarine, adding the oregano.
4. Combine spinach, onion, 1/2 cup sour cream, egg, lemon juice and additional salt to your taste.
5. Spoon into unbaked pastry shells.
6. Bake in 350u0b0 oven for 30 minutes or until golden brown.
7. Spoon remaining sour cream over tarts and garnish with ripe olives just before serving.
8. Yield: 6 servings.

frozen spinach, salt, onion, margarine, ground oregano, sour cream, egg, lemon juice, pastry shells, chopped ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11269 (may not work)