The filling, also, makes a very delicious hot dip. We put the leftovers from the tarts into a mini-crock and brought it to a party. It was gone within five minutes!
Please note, my family and I tolerate goat milk and sheep milk cheese just fine. I understand that most dairy-sensitive people are the same. Individual results may vary. Also, be sure that you are getting goat milk or sheep milk cheese. Not all cheeses are the same!
Spinach Filling and Dip Recipe
16 ounces frozen spinach, thawed and drained if necessary
2 - 4 ounce containers crumbled goat cheese (similar to feta cheese, but safe!)
1 tablespoon chopped garlic
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
3/4 teaspoon Adobo
seasoning1 1/2 teaspoons sea salt
2 tablespoons ground flax seeds
1/4 cup grated Romano Cheese (sheeps milk -- not all Romano is sheep milk)
Combine all of the ingredients in a mixing bowl and set them aside if making tarts. If making dip, put them into a slow cooker on low for about 2 hours or a 8" square baking dish and bake at 350F for about 20 minutes.
Pie Crust for Spinach Tarts
4 cups flour mix
2 teaspoons sea salt
1 1/3 cup lard
~3/4 cup ice water
Cut the lard into the flour and salt until it resembles coarse crumbles. Sprinkle the ice water onto the flour mixture and mix it with a fork until it just clings together. Form it into a ball and roll it out on a flour dusted surface. Cut it into 3" squares. Put about 1 to 2 teaspoons of spinach mixture onto one side of each square and fold over for a triangle. Press the sides down to seal. Bake them at 400F for about 20 to 25 minutes or until they are becoming golden. Serve warm.
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