Phyllo-Wrapped Baked Feta Appetizer with Walnuts
Servings: 6 -8
This party-worthy Phyllo-Wrapped Baked Feta Appetizer is ready in 30 minutes! Topped with honey, walnuts & rosemary for a festive bite.
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Ingredients
- 2 blocks feta cheese, about 150-200g / 6-8oz each (½-¾ inch thickness)
- 4 sheets phyllo dough, defrosted
- ½ cup butter, melted (or olive oil)
- ¼ cup liquid honey, divided
- ¼ cup chopped walnuts. divided
- pinch of chili flakes, divided
- 1 tsp minced fresh rosemary
- Crackers for serving
- Optional: Garnish the serving plate with seasonal Fall and Winter fruits like grapes, clementines and/or figs. Alternatively, choose fruits like berries in the Spring or Summer.
Instructions
- The night before, take the phyllo dough out of the freezer and let it thaw in the fridge.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Gently place one sheet of phyllo dough onto a clean work surface. Use a pastry brush to cover the sheet with melted butter, then repeat once more with another sheet of phyllo dough so you have two sheets layered on top of each other.
- Place one piece of feta on top of the sheet of phyllo pastry, towards the bottom of the sheet. Wrap the feta with the phyllo so you’re wrapping up and towards the center, just like a parcel. Set on the baking sheet.
- Repeat this whole process one more time with 2 more sheets of phyllo and the second block of feta, so now you have two phyllo-wrapped feta parcels on the baking tray.
- Brush both of the feta packages on top of the phyllo and the sides with melted butter.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp. If the bottom of the phyllo is golden but the top isn’t, carefully flip it and cook for a few more minutes.
- Place the baked feta on a serving plate and divide the liquid honey, chopped walnuts, chili flakes and fresh rosemary between the two baked feta parcels.Optional: Garnish the serving plate with seasonal Fall and Winter fruits like grapes, clementines and/or figs. Alternatively, choose fruits like berries in the Spring or Summer.
Notes
- Since you are using just 4 sheets of phyllo dough, the remaining phyllo can be wrapped in plastic wrap and place in the box it came in or in a zip top bag and frozen again for later use.
- You can swap out the melted butter for an equal amount of olive oil.
- Make this ahead of time by wrapping both blocks of feta up, following steps 3-5, but do not coat in butter after wrapping them up. Wrap in parchment paper and then plastic wrap. Freeze in an airtight container for up to 1 month. When ready to bake, place on the baking sheet and brush with melted butter, then bake for 15-20 minutes.
- Don’t love walnuts or don’t have any? Swap them out for chopped almonds or pistachios! You could even try nutty sesame seeds.
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