Mini filo tarts with spinach and bacon - Frederikke Wærens
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Mini filo tarts with spinach and bacon

Mini filo tarts with spinach and bacon – Recipe for crispy mini filo pastry tarts with bacon, spinach, and mozzarella. These are the most delicious little tarts baked in a muffin tin, with filo pastry, an egg mixture with spinach and bacon, and mozzarella. They are super easy to make and perfect to serve for tapas or a buffet.

The tarts can be enjoyed warm or cold. However, please note that the filo pastry is not as crispy when cold, but they still taste great. You can fill the tarts with all sorts of ingredients. They are also great as “use up leftovers” tarts, as you can put various fridge leftovers in them. Enjoy!


Mini filo tarts with spinach and bacon

Recipe for 4-6 persons
Prep 20 mins
Cook 18 mins
Total 1 hr



Preheat the oven to 185°C (365°F) on convection mode.

Whisk eggs, sour cream, and season with salt and pepper. Add the fried bacon. Chop the spinach and add it to the egg mixture.

Cut each sheet of filo pastry into 12 squares (a total of 36 squares) slightly larger than the holes in a metal muffin tin. Grease each hole with oil.

Place 3 filo pastry squares staggered on top of each other and press them into the holes in the muffin tin (see the video). Distribute the egg mixture and sprinkle with mozzarella cubes.

Bake for approximately 15-18 minutes.

Let them cool on a rack. Serve them warm or let them cool. Enjoy!


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