Spinach tart recipe

Ingredients

1 packet pie crust mix

2 tablespoons snipped fresh herb or 2 teaspoons dried herb such as tarragon, thyme, basil, oregano, or marjoram

10 ounces fresh spinach, torn up

8 ounces reduced-fat cream cheese, softened

1/4 cup light dairy sour cream

2 to 4 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup chopped water chestnuts

1 beaten egg

1 tablespoon water

Fresh wild asparagus or fresh dill weed (optional)

Recipe

Prepare the piecrust mix as usual / according to directions, but also add 1 tablespoon fresh herb or 1 teaspoon dried herb to dry ingredients. Form into two balls.
For the filling, add spinach to 1-inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water.
In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining 1 tablespoon fresh herb or 1 teaspoon dried herb.
Stir in the spinach and water chestnuts.
On a lightly floured surface, flatten each ball of dough by hand.
Roll dough from center to edges, forming a circle about 10 inches in diameter. Trim each to a 9 1/2-inch circle.
Transfer one pastry round to a baking sheet and spread spinach filling onto the pastry to within 1/2 inch of edge.
Moisten edge with water.
Top with remaining pastry round; seal and flute edges.
Use the back of a knife to make scallops around the edge and cut slits in the top to allow steam to escape.
Brush milk / any remaining egg mixture onto pastry and bake in a 425 degree F oven for 20 to 25 minutes or until golden.
Serve warm or cover and chill over night. Garnish with fresh wild asparagus or fresh dill weed, if desired.