1 c. butter
2 (3 oz.) pkg. cream cheese, softened
2 c. flour

Combine butter, cream cheese and flour; mix well. Roll into 48 small balls. Pat into bottom and sides of miniature muffin tins. Fill with Spinach Filling:

SPINACH FILLING:

1 pkg. frozen chopped spinach
2 tbsp. chopped onions
3 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Pinch of nutmeg
3 eggs, beaten
1 1/2 c. half & half cream
1/8 tsp. pepper
1/3 c. grated Swiss cheese

Cook spinach until barely tender. Season with salt and drain. Saute onions in 2 tablespoons butter. Add spinach, salt, pepper and nutmeg; stir over moderate heat for several minutes.

Combine eggs, cream and 1/8 teaspoon pepper; blend well. Add spinach and cheese. Season with additional salt and pepper if necessary. Fill pastry shells. Dot with butter. Bake in preheated 375 degree oven for 25-30 minutes. Makes 48. Can be frozen.