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Ricotta, Fig, and Sage Tartlets

  • Servings:

    Makes 10 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    10 minutes


2 (15-count) pkg. frozen mini phyllo shells (also spelled filo), found in the Frozen aisle
1 1/2 cups part-skim ricotta cheese
15 dried figs, stems removed, diced small
3 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh sage or 1/2 tsp. dried
2 links Nature's Place precooked Spinach Chicken Sausage, diced (about 1 cup)
2 Tbsp. minced parsley (optional garnish)
Ricotta, Fig, and Sage Tartlets


1. Preheat oven to 350 degrees F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together ricotta, figs, Parmesan, sage, and sausage.
3. Fill phyllo shells with approximately 1 tablespoon filling (shells will be piled high).
4. Bake for 10 minutes. If desired, garnish each tartlet with minced parsley. Serve warm.
Source: Hannaford fresh Magazine, November - December 2009
Note: Spray knife with vegetable cooking spray when chopping figs to prevent blade from getting too sticky.


Nutritional Facts
Servings Makes 10
Base Nutrients
Calories 210 kcal (11%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 2 g (10%)
Cholesterol 20 mg (7%)
Sodium 230 mg (10%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 1 g (4%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a