Baked Feta Bites in Phyllo Pastry
Baked feta bites in phyllo pastry are fun little appetizers, perfect for any occasion. A drizzle of honey balances the saltiness of the cheese and brings these bites into a whole new level!
Ingredients
- 7 ounces feta cheese (200 grams, see note 1)
- phyllo pastry (see note 2)
- extra virgin olive oil (see note 3)
- honey (to drizzle over each bite, to taste)
- sesame seeds (to sprinkle over each bite, see note 4)
Prevent your screen from going dark
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Pat dry feta cheese with paper kitchen towels. Cut it into 12 equally looking cubes.
- Take a sheet of phyllo pastry. Lay it onto a chopping board (or any surface you can cut on) and cut it into 4-6 pieces. It does not really matter what length they are (a minimum is 10-inches/25-centimeters) but they have to be wide enough so that you can wrap a cheese cube in it (check photos for easy understanding). Cut as many sheets as you need (see note 5).
- Take one small sheet and brush olive oil all over it. Place one feta cube in the center of the short end’s edge. Wrap one side of the filo pastry over (like if you wanted to wrap a parcel/gift). Brush this side with oil and cover with the other side of filo so it overlaps it. Again, brush with oil. Now, wrap the cube in the rest of the filo sheet by “rolling it”.
- Secure with a toothpick and brush the top with a little oil. Transfer onto a baking tray lined with baking paper (optional) and repeat with the rest (see photos for easy understanding).
- Bake at 400 Fahrenheit (200 Celsius) for 10-15 minutes in the middle of the oven.
- When ready, take them out and transfer onto a serving plate. Drizzle with honey (you can be generous) and sprinkle with sesame seeds.
- Enjoy!
Notes
- Blocks of feta can vary in weight. They are usually somewhere between 7-8.8 ounces (200-250 grams). I used a 7-ounce block (200 grams).
- Use either fresh or frozen (thawed) pastry. You will need only a couple of sheets. Count with 4 max.
- You will need only a little to brush it over each sheet of pastry. 1-2 tablespoons should be plenty.
- I used a combination of white and black sesame seeds, but you can use what you have on hand. Also, finely chopped pistachios or poppy seeds will work as substitutes.
- You can use longer sheets of filo if you like. The more filo you use per 1 bite, the larger sheets you will need.
Nutrition
Calories: 126 kcal (6%), Carbohydrates: 13 g (4%), Protein: 4 g (8%), Fat: 6 g (9%), Saturated Fat: 3 g (19%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Cholesterol: 15 mg (5%), Sodium: 289 mg (13%), Potassium: 30 mg (1%), Fiber: 0.5 g (2%), Sugar: 1 g (1%), Vitamin A: 70 IU (1%), Vitamin C: 0.01 mg, Calcium: 90 mg (9%), Iron: 1 mg (6%)
Tried this recipe?Let us know how it was!