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Feta-Fig Tartlets

Featured in the Honolulu Star-Advertiser on December 30, 2015.



Feta-Fig Tartlets

  • 30 frozen phyllo shells (found in the freezer section of most supermarkets)
  • 1 (8 ounce) block cream cheese
  • 1 (4 ounce) tub crumbled Feta
  • 1/2 cup shredded Parmesan
  • 1 tablespoon thyme
  • 10 dried figs, cut into wedges
  • 2 tablespoons local honey
  • Pepper to taste


  1. Preheat oven to 350°F.
  2. Place shells onto a rimmed cookie sheet and bake in oven for 3 minutes, until crisp.
  3. Let cool.
  4. In a small bowl, blend cheeses and thyme with a hand-mixer.
  5. Scoop about a tablespoon of filling into each phyllo shell.
  6. Top with fig wedges.
  7. Return to oven for 10 minutes until warmed through and lightly golden brown.
  8. Drizzle with honey and pepper to taste.

Makes 30 tartlets.

Approximate Nutrient Analysis per tartlet:
70 calories, 4.5 g fat, 2.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 6 g carbohydrate, 0 g fiber, 3 g sugar, 2 g protein


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