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Print This Recipe

Ricotta, Fig, and Sage Tartlets

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Servings: Makes 10

Cook Time: 10 minutes

Prep Time: 10 minutes


2 (15-count) pkgs. frozen mini phyllo shells (also spelled filo), found in the frozen aisle
1 1/2 cups part-skim ricotta cheese
15 whole dried figs stems removed, diced small
3 tablespoons parmesan cheese, grated
1 tablespoon sage, minced
2 each fresh chicken sausage
2 tablespoons Parsley, fresh, minced


Note: Spray knife with vegetable cooking spray when chopping figs to prevent blade from getting too sticky.
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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 10
Base Nutrients
Calories 210 kcal (11%)
Calories from Fat 90
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

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