Description
These Mini Phyllo Feta Bites are crispy, golden parcels of tangy feta cheese wrapped in delicate phyllo dough, brushed with olive oil and aromatic thyme, then pan-fried and baked to perfection. Finished with a drizzle of honey and a sprinkle of flaky sea salt, these elegant appetizers are perfect for entertaining or a savory snack.
Ingredients
Scale
Cheese
- 2 (7-oz.) blocks feta (not packed in brine)
Phyllo & Oil
- 9 (13″ x 9″) frozen phyllo sheets, thawed, divided
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- Cooking spray
Herbs & Seasonings
- 1 tsp. finely grated lemon zest, divided
- 1/2 tsp. dried thyme or 1 tsp. fresh thyme leaves, divided
- Flaky sea salt
Finishing
- Honey, for serving
Instructions
- Drain the Feta: Wrap the feta blocks in a clean dish towel and place on a cutting board or large plate. Set a heavy object like a cast-iron skillet or large pot on top to press out excess moisture. Let this sit for 30 to 60 minutes to ensure the feta becomes firm and less watery.
- Preheat & Prepare Feta: Preheat your oven to 350°F (175°C). Spray a baking sheet with cooking spray. Slice each feta block in half horizontally to make 4 thin blocks total. Then slice those blocks lengthwise in half, and cut each half into thirds to yield 24 pieces approximately 1 1/2″ by 1/2″.
- Prepare Phyllo Strips: Lay one phyllo sheet flat on a cutting board and lightly brush the entire sheet with olive oil. Slice the sheet lengthwise into three strips, each about 13″ x 4″. Repeat this process for all sheets, keeping them covered with a damp cloth to prevent drying.
- Wrap Feta in Phyllo: Place a piece of feta on the short end of a phyllo strip. Sprinkle a pinch of lemon zest and thyme on top. Roll the phyllo around the feta, then fold in the short edges to fully encase the block. Brush seams with olive oil as needed to seal. Repeat for all pieces, brushing each phyllo sheet before slicing and wrapping.
- Pan-Fry the Bites: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the wrapped feta pieces and cook for about 30 seconds per side, turning to brown all sides evenly until golden and crisp. Transfer the browned bites to the prepared baking sheet.
- Bake to Finish: Place the baking sheet in the preheated oven and bake the phyllo bites for 5 to 7 minutes, until the feta softens and warms through but does not melt completely.
- Serve: Arrange the mini phyllo feta bites on a serving platter. Drizzle generously with honey and finish with a sprinkle of flaky sea salt to balance the flavors.
Notes
- Pressing the feta is essential to prevent soggy phyllo and ensures crisp, flaky bites.
- Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while working.
- You can substitute fresh thyme with dried, but use less dried thyme as it is more potent.
- For a vegetarian but not vegan option, ensure your feta is made from sheep or goat milk.
- Serve these bites warm for the best texture and flavor combination.
Nutrition
- Serving Size: 1 mini bite
- Calories: 80
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 15 mg
