Our Mini Phyllo Feta Bites Are Flavor Bombs In A Cute & Crispy Package
These mini phyllo feta bites are the perfect easy bite-sized appetizer for a party. Salty, gooey feta cheese is wrapped in the flakiest golden-brown layers of phyllo dough. Everything gets drizzled in sticky-sweet honey and topped with flaky salt for extra crunch, and voilá: You have an elegant hors d’oeuvre with just six ingredients.
The feta:
First, be sure to get the blocks of feta packaged in airtight plastic, not in brine in a tub. The super-fresh feta in brine contains more water, and the added moisture can make the phyllo soggy, not crisp and crunchy.
The thyme:
You can use fresh or dried thyme for this recipe. Fresh herbs have a less concentrated, more mild flavor, so you can use more without overwhelming the dish. Another herb would also work well here, such as oregano, rosemary, or tarragon.
The drizzle:
The honey drizzle is not to be missed. It adds the right amount of sweetness to complement the herby, salty flavors. And if you like a little heat, try using hot honey!
The phyllo:
You’ll only need 11 sheets of phyllo if you’re making a single batch of feta bites, so if you buy a box of phyllo dough at the store, you’re going to have some leftovers. Fortunately, there are dozens of ways to use the rest of your phyllo dough. For dessert, make a decadent nut-filled walnut and pistachio baklava or apple strudel with fresh and dried fruit. Or there’s always the classic Greek spanakopita, which is also delicious transformed into a savory pie-like scrunch bread.
If you make these phyllo feta bites, be sure to let us know what you think with a rating and review below!
Yields: 24
Prep Time: 30 mins
Total Time: 1 hour
Ingredients
2
(7-oz.) blocks feta (not packed in brine)
Cooking spray
9
(13" x 9") frozen phyllo sheets, thawed, divided
2 tbsp.
extra-virgin olive oil, plus more for brushing
1 tsp.
finely grated lemon zest, divided
1/2 tsp.
dried thyme or 1 tsp. fresh thyme leaves, divided
Honey, for serving
Flaky sea salt
Directions
Wrap feta in a clean dish towel. Place on a cutting board or large plate. Place a heavy object on top, such as a cast-iron skillet or large pot, to weigh down feta and squeeze out excess water, 30 to 60 minutes.
Preheat oven to 350°. Spray a baking sheet with cooking spray. Slice feta blocks in half parallel to cutting board to make 4 thin blocks. Slice 4 blocks in half lengthwise, then cut each half into thirds to make 24 pieces, about 1 1/2" x 1/2".
Place a phyllo sheet on cutting board. Lightly brush with oil. Slice phyllo lengthwise into thirds so you have strips about 13" x 4".
Place a piece of feta on a short end of phyllo strip. Sprinkle with a pinch of lemon zest and thyme. Roll feta up, wrapping phyllo around feta. Fold short edges around feta block to enclose, brushing edges with more oil if needed to seal seam closed. Repeat with remaining phyllo, feta, lemon zest, and thyme, brushing each sheet with oil before slicing.
In a large skillet over medium heat, heat 2 tablespoons oil until shimmering. Cook wrapped feta, turning halfway through, until golden brown and crisp, about 30 seconds per side. Transfer to prepared sheet.
Bake phyllo bites until feta is softened and warmed through, 5 to 7 minutes.
Arrange on a platter. Drizzle with honey and sprinkle with sea salt.
You Might Also Like
