Description
These Mini Phyllo Feta Bites are crispy, golden pockets of tangy feta cheese wrapped in flaky phyllo dough, seasoned with lemon zest and thyme, and finished with a drizzle of honey and a sprinkle of flaky sea salt. Perfect as an elegant appetizer or a savory snack, they combine delightful textures and flavors with simple ingredients and quick preparation.
Ingredients
Scale
Cheese
- 2 (7-oz.) blocks feta (not packed in brine)
Phyllo Dough
- 9 (13″ x 9″) frozen phyllo sheets, thawed, divided
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- Cooking spray
Seasonings and Garnish
- 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
Instructions
- Drain the Feta: Wrap the feta blocks in a clean dish towel and place on a cutting board or large plate. Place a heavy object, like a cast-iron skillet or large pot, on top to press out excess moisture. Let it sit for 30 to 60 minutes to help the feta firm up for wrapping.
- Prepare the Oven and Feta Pieces: Preheat your oven to 350°F (175°C) and spray a baking sheet with cooking spray. Slice each feta block in half horizontally to create four thin blocks. Then slice each block in half lengthwise and cut each half into three pieces to yield 24 pieces approximately 1½ inches by ½ inch in size.
- Prepare the Phyllo Strips: Lay one phyllo sheet flat on a cutting board and lightly brush with olive oil. Slice the sheet lengthwise into thirds, creating strips about 13 inches by 4 inches. Repeat brushing and slicing for all phyllo sheets as needed.
- Assemble the Feta Bites: Place a piece of feta at one short end of a phyllo strip. Sprinkle a pinch of lemon zest and thyme on top. Wrap the phyllo tightly around the feta, folding in the short edges to fully enclose the cheese, brushing edges with more olive oil to seal as needed. Repeat this wrapping process with remaining feta, lemon zest, thyme, and phyllo strips.
- Pan-Fry the Wrapped Feta: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the wrapped feta bites and cook, turning halfway through, until each side is golden brown and crisp, about 30 seconds per side. Transfer the browned bites to the prepared baking sheet.
- Bake to Warm and Soften: Put the baking sheet with the phyllo bites in the preheated oven and bake for 5 to 7 minutes, until the feta inside is softened and warmed through.
- Serve: Arrange the mini bites on a platter, drizzle them generously with honey, and sprinkle with flaky sea salt to finish. Serve immediately for the best texture and flavor.
Notes
- Ensure feta is well-drained before wrapping to prevent soggy phyllo.
- Work quickly with phyllo dough and keep unused sheets covered with a damp towel to prevent drying out.
- Use fresh thyme if possible for a brighter flavor; dried thyme works well as a substitute.
- Honey drizzle adds a lovely contrast to the salty feta, but can be omitted for a less sweet version.
- These bites are best served warm and crispy; reheat gently if needed.
Nutrition
- Serving Size: 1 mini bite
- Calories: 75
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg
