Ultra-Crispy Phyllo-Wrapped Feta Cheese
If you need a quick appetizer that looks stunning, this is it. Crisp phyllo encases creamy feta, creating the most satisfying contrast of textures. A drizzle of truffle honey takes it over the top. Keep plenty of crostini nearby — it won’t last long.
Servings: 4 servings
Calories: 313kcal
Ingredients
- 5 half sheets of phyllo dough
- ½ stick unsalted butter melted
- 7 oz block feta
- fresh dill
- 1 Tbsp truffle honey or other honey
- ½ tsp sesame seeds
- ½ tsp black sesame seeds
- ½ tsp flaky sea salt
Instructions
- Prepare the pan. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Prepare the phyllo. Working quickly, transfer 1 half sheet of phyllo dough to the prepared baking sheet. Using a pastry brush, quickly brush the phyllo with butter. Immediately place another sheet of phyllo dough on top, then brush with butter. Repeat until all five sheets of phyllo are stacked.
- Wrap with phyllo. Place block of feta in the center of the phyllo. Top with a few fresh sprigs of dill, then quickly and carefully fold the phyllo over the feta to create a packet.
- Bake. Turn the wrapped feta over so the seam side is facing down. Brush the top with melted butter, then bake for 25-30 minutes, or until phyllo is crispy and golden brown.
- Serve. Drizzle phyllo-wrapped feta with truffle honey, then sprinkle on sesame seeds and sea salt, then garnish with fresh dill. Serve immediately.
Notes
- Fully thaw first: Be sure the phyllo dough is completely defrosted before starting.
- Cut the sheets: Slice the stacked phyllo in half before assembling. Full sheets create too much pastry and throw off the cheese-to-crust ratio.
- Serve same day: This appetizer is best enjoyed the day it’s made — the phyllo loses its signature crispness after the first day.
Nutrition
Calories: 313kcal | Carbohydrates: 17.4g | Protein: 10.4g | Fat: 22.4g | Saturated Fat: 14.3g | Cholesterol: 65mg | Sodium: 713mg | Fiber: 0.4g | Sugar: 7.3g
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