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Swiss-Bacon Spinach Tartlets

 Swiss-Bacon Spinach Tartlets
I developed this recipe as a way to entice my husband to eat spinach. When I first made the tarts for Christmas, they disappeared within minutes. Guests were surprised when I told them the key ingredient!—Kimberly Carr, Akron, Ohio
15 ServingsPrep: 25 min. Bake: 15 min.


  • 1/2 pound sliced bacon, diced
  • 2/3 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Liquid Smoke, optional
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells
  • 2/3 cup shredded Swiss cheese


  • In large skillet over medium heat, cook bacon until crisp. Remove to
  • paper towels; drain, reserving 1 tablespoon drippings. Saute onion
  • and garlic in drippings until tender.
  • Reduce heat to medium. Stir in the spinach, sugar, Worcestershire
  • sauce, salt, pepper and Liquid Smoke if desired; heat through. Stir
  • in the bacon.
  • In each tart shell, layer 1 teaspoon of Swiss cheese, 1 tablespoon of
  • spinach mixture and another teaspoon of cheese. Place on an
  • ungreased baking sheet.
  • Bake at 350° for 12-15 minutes or until cheese is melted. Serve

2 of 2

Swiss-Bacon Spinach Tartlets (continued)

Directions (continued)

  • warm. Refrigerate leftovers. Yield: 15 appetizers.
Nutritional Facts: 1 tartlet equals 91 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 199 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.