Holidays
Baked Phyllo Coated Feta Cheese (with important Kitchen Hacks)
Prep
10 minutes
Cook
20 minutes
Yield
4
This easy baked phyllo feta cheese is the perfect holiday appetizer and will only take you 30-minutes to make.
This baked phyllo-coated feta cheese is such a delicious recipe. You get the creaminess of the feta cheese with the crunch of the phyllo. This impressive cheese dish looks fantastic on a charcuterie board and is a great appetizer for hosting during the holiday season. But I’m not just giving you a great, easy recipe, I also am going to share some of my biggest kitchen hacks below!
Why you’ll love this recipe:
- Quick: Whip this phyllo feta up in only 30-minutes
- Lots of Hacks: Below you’ll find so many kitchen hacks that’ll help you nail this recipe and other recipes this holiday season
- Impressive: Although this dish is easy-to-make it’ll still impress a crowd
Ingredient Notes:
Phyllo: A thin unleavened dough used for making pastries. Phyllo-based pastries are made by layering many sheets of phyllo brushed with oil or butter, however, you can use phyllo in a lot of different ways like wrapping your brie or feta cheese in or making delicious appetizers (more recipes below).
All-Purpose Flour: This recipe was made with the best, quality ingredients like Bob’s Red Mill’s Unbleached White All-Purpose Flour. As you know, I’m a big Bob’s fan for baking and cooking. Their flour is such great quality and fantastic to use in all recipes.
My Top Kitchen Hacks
1. Use flour to seal your puff pastry: Use a 1:1 mixture of your Bob’s Red Mill flour to water to create a paste; this paste is KEY to sealing puff pastry for all of your baking recipes.
2. How to revive stale bread: Rinse your loaf of bread lightly with water. Then put in the oven at 325F for 5-7 minutes. The crust should be crispy again and the inside of the bread should be nice and warm.
3. How to make wilted broccoli crisp again: When a head of broccoli is wilting, cut off a slice from the bottom of the stalk; pop it in a bowl of water; and, wait a few hours for it to perk up again.
4. Make whipped cream in a mason jar: Don’t have a mixer but need whipped cream for a dessert? Put heavy whipping cream in a good-size mason jar (i.e. the jar should be about half-full when you pour in all the heavy whipping cream) and vigorously shake for about a minute. Voila, whipped cream!
5. Use those cheese rinds: Ever get to the end of parmesan cheese and go to throw out the rind?! Stop what you’re doing! Save those rinds – you can freeze them and they use to flavor your favorite sauces and soups. Simply add the rind to a soup or sauce and let simmer to impart delicious flavor.
6. Want the secret to perfectly round cookies: When the cookies come out of the oven use a circular cookie cutter or a glass (flipped over), make sure the circle is larger than your cookie, and use it to mold the edges of the cookie using a swirling motion to create the perfect round cookie shape.
7. Measure flour perfectly each time: Scoop flour into the measuring cup and then level off with a knife. This measures flour perfectly every time compared to scooping OUT of the flour bag which tends to compress the flour, adding unwanted flour to your baked goods.
How to make baked phyllo-coated feta cheese:
- The night before making your individual baked phyllo-coated feta cheese, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
- Preheat the oven to 375F and prepare a baking sheet with parchment paper.
- Melt the butter and set it aside. In a small dish mix together all-purpose flour and water. Have both ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
- Gently place one sheet of phyllo dough onto a flat surface. This is a very delicate ingredient, so be patient.
- Brush a 1 inch border of the flour and water mixture around the sheet. Then coat the rest of the sheet with melted butter, using your brush, then repeat that step with one more sheet. You will have 2 sheets layered.
- Place one feta slice on top of 2 layered sheets of phyllo, toward the bottom of the sheet, at the shortest end. Wrap the feta with the phyllo, wrapping up and towards the center, wrapping the feta away from you to create a package of phyllo-wrapped feta. Set on the baking sheet.
- Repeat the entire process one more time with 2 sheets of phyllo and 1 slice of feta cheese so that you have two phyllo-wrapped packages on the baking sheet.
- Bake in the oven for 15-20 minutes or until golden brown and crisp. If you notice the bottom of the phyllo is golden but the top isn’t, flip carefully and cook a few more minutes.
- Remove from the oven and drizzle with your desired amount of honey, sesame seeds, chopped fresh oregano and chili flakes. Enjoy!
Other phyllo recipes you’ll love:
- Burrata Recipe with Phyllo Pie
- Creamy Lentil Phyllo Dough Casserole
- Phyllo Dough Recipes: Black Bean and Feta Stuffed
- Baked Brie Rolls
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
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For more amazing recipes:
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Baked Phyllo Coated Feta Cheese
Ingredients
- 8 sheets phyllo dough, thawed
- 4 half-inch slices of feta cheese (from a block of feta)
- 2 tbsp Bob's Red Mill All Purpose Flour
- 2 tbsp Bob's Red Mill Nutritional Yeast
- 2 tbsp water
- 1/2 cup butter, melted
- sesame seeds
- honey
- fresh dill, basil and/or mint minced for garnish
- chili flakes
Instructions
- The night before making your individual baked phyllo coated feta cheese, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.
- Preheat the oven to 375F and prepare a baking sheet with parchment paper.
- Melt the butter and set it aside. In a small dish mix together all purpose flour, nutritional yeast and water. Have both ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a flat surface. This is a very delicate ingredient, so be patient.
- Brush a 1 inch border of the flour, nutritional yeast and water mixture around the sheet. Then coat the rest of the sheet with melted butter, using your brush, then repeat that step with one more sheet. You will have 2 sheets layered.
- Place one feta slice on top of 2 layered sheets of phyllo, toward the bottom of the sheet, at the shortest end. Wrap the feta with the phyllo, wrapping up and towards the center, wrapping the feta away from you to create a package of phyllo wrapped feta. Set on the baking sheet.
- Repeat entire process three more times with 2 sheets of phyllo and 1 slice of feta cheese each so that you have four phyllo wrapped packages on the baking sheet.
- Bake in the oven for 15-20 minutes or until golden brown and crisp. If you notice the bottom of the phyllo is golden but the top isn't, flip carefully and cook a few more minutes.
- Remove from the oven and drizzle with your desired amount of honey, sesame seeds, chopped fresh oregano and chili flakes. Enjoy!
