Spinach Soufflé Tartlets

You’ll really impress your guests with these fancy little hors d’oeuvres that are a cinch to make with frozen spinach soufflé and mini phyllo shells!

1 pkg (12 oz) Frozen spinach soufflé, thawed
3/4 C Shredded Fontina cheese, 3 oz.
2 tbsp Chopped fresh chives
1/4 tsp Pepper
Pinch of Ground nutmeg
2 pkgs (2.1 oz ea.) Mini phyllo shells, such as Athens Foods

Sliced natural almonds, optional
1. Preheat oven to 350°F.
2. Combine first 5 ingredients.
3. Place shells on baking sheet. Divide mixture evenly between shells, about 1 tbsp per shell.
4. Bake 18-20 minutes or until set. Garnish with almonds.

Yield: 30 tartlets

Per tartlet: 48 cals.; 2 g. protein; 3 g. fat (1 g. saturated); 15 mg chol.; 3 g. carbs.; 80 mg. sodium; 0 g. fiber; 0 g. sugar

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