CRISPY BAKED PHYLLO + FETA BITES

Phyllo Feta Appetizer Recipe

Recipe Courtesy of Chef Casey Thompson

Serves 4-6

1 BOX PHYLLO SHEETS, THAWED BUT REFRIGERATED
1 PRESSED, BRINED FETA BLOCK, DRIED AND CUT INTO 2” X 2” BLOCKS
1 JAR GHEE, MELTED
1 BUNCH THYME SPRIGS HONEY FOR DRIZZLING
2T SESAME SEEDS, TOASTED
APRICOT JAM, OPTIONAL
OLIVES, OPTIONAL

  1. Preheat oven or air fryer to 350°.
  2. Place 2 sheets of the phyllo on a cutting board and cut into 4” x 5” rectangles. Cover the rest while not using. Brush generously with ghee- edge to edge. Place the feta towards the bottom edge but 1” from the edge. Sprinkle with thyme leaves. Fold the bottom over the cheese, fold in the sides and roll the package until you have a parcel. Brush again with ghee and set on a parchment lined sheet pan.
  3. Once you have the desired number of servings, place them all on a sheet pan and then place them in the oven. Cook until crispy 17-20 minutes. The edges should be brown, and it should be crispy to the touch. Allow them to cool on the pan.
  4. Drizzle honey on top of the phyllo and sprinkle fresh thyme leaves on top of the honey. Move to a platter.
  5. Serve with salty olives and apricot jam for an accompaniment.

PAIR WITH: Raeburn Sonoma County Chardonnay

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