Crispy Phyllo Wrapped Feta
by Christina Valagao
This a simple, yet impressive appetizer that comes together quickly with minimal prep. The spicy honey compliments the salty feta, and the crispy phyllo makes it a satisfying bite. These one biters are guaranteed to be a crowd favourite.
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Ingredients:
- 1 x 200gram Block of Macedonian Feta, cut in cubes
- 5 sheets Phyllo Pastry
- 4-5 TBSP Olive Oil
- 4 oregano sprigs
- 2 tsp black sesame seeds
- 2 tsp white sesame seeds
- 3 TBSP Mike’s hot honey
- Chili threads, to garnish
Method:
1. Preheat oven to 350 degrees.
2. Carefully drain feta brine and remove the feta from the container so it doesn’t crumble. The easiest way to do so is to run a knife around the outside of the container and flip it upside down on a cutting board; blot with paper towel to remove excess moisture.
3. Cut the feta into equal cubes, (about 1”) and set aside.
4. Take 1 layer of phyllo pasty and cut into 1/3. Each sheet should yield 3 long strips.
5. Brush lightly with olive oil and place the feta cube at the bottom of the phyllo. Place the fresh oregano leaf on top of the feta and wrap the feta ensuring you tuck in all sides like you are wrapping a gift.
6. Place the wrapped feta onto a non-stick cookie sheet. Repeat until all the feta is wrapped. Ensure the tops of the phyllo all have a light brush of olive oil, if some are dry, give it a brush.
7. Bake for 12-15 minutes or until the phyllo is crispy and golden on all sides.
8. While the feta is baking, mix the white and black sesame seeds in a small bowl.
9. Remove from oven and drizzle with hot honey and sesame seeds. Garnish with Cote D’Azur Chili threads for an extra kick. Serve immediately.
- Yields 15.
Copyright (c) Christina Valagao 12/2023
2. Carefully drain feta brine and remove the feta from the container so it doesn’t crumble. The easiest way to do so is to run a knife around the outside of the container and flip it upside down on a cutting board; blot with paper towel to remove excess moisture.
3. Cut the feta into equal cubes, (about 1”) and set aside.
4. Take 1 layer of phyllo pasty and cut into 1/3. Each sheet should yield 3 long strips.
5. Brush lightly with olive oil and place the feta cube at the bottom of the phyllo. Place the fresh oregano leaf on top of the feta and wrap the feta ensuring you tuck in all sides like you are wrapping a gift.
6. Place the wrapped feta onto a non-stick cookie sheet. Repeat until all the feta is wrapped. Ensure the tops of the phyllo all have a light brush of olive oil, if some are dry, give it a brush.
7. Bake for 12-15 minutes or until the phyllo is crispy and golden on all sides.
8. While the feta is baking, mix the white and black sesame seeds in a small bowl.
9. Remove from oven and drizzle with hot honey and sesame seeds. Garnish with Cote D’Azur Chili threads for an extra kick. Serve immediately.
- Yields 15.
Copyright (c) Christina Valagao 12/2023
