The crispy feta cheese filo pastry spirals your guests will go bonkers for! Imagine this: butter-basted sheets of filo loaded with a combination of crumbled feta cheese and shredded mozzarella made into a perfect swirl. Then we’ll drizzle more melted butter and bake it in a dish until they’re perfectly flakey and golden. Ugh! These take me right back to Greece! We had these filo pastry wrapped feta parcels as an appetizer in Mykonos a few years back. They were made with sheep’s milk feta and sprinkled with herbs like fresh thyme. And honestly, I haven’t been able to stop thinking about them. Don’t get me wrong, I love Greek dishes like Spinach Puff Pastry inspired by Spanakopita, Baklava, and of course, Saganaki, but when you want something cheesy and delicious, phyllo-wraped feta is honestly the crispiest thing to enjoy. Can I also say that these remind me of Turkish Börek? I can’t tell you how much cheese stuffed in phyllo dough we had in Turkey. The taste is incredible! If you’re sensing a theme here, that I travel to eat food, you would be correct in assuming that!
Ingredients for Feta Cheese Filo Pastry:
Feta Cheese: You can crumble a block of feta for this recipe or purchase crumbled feta. If you buy feta packed in brine, I suggest draining it and letting it dry a bit on a paper towel so that the brine doesn’t cause the delicate sheet of phyllo to tear when you fold it.Shredded Mozzarella: Combining the two cheeses adds a different flavor profile. I tried the recipe with feta cheese alone and found it wasn’t as delicious as when I added mozzarella into the mix. Feel free to cut back on some feta and mozzarella and introduce a third (or, dare I say, fourth) type of cheese into the mix.Phyllo Pastry: you’ll want to work quickly with filo sheets. I like to use a damp towel to cover the sheets of phyllo dough while rolling. This keeps them from drying out and makes folding a bit easier.Butter: You can use both unsalted and salted butter for this recipe. The only caveat is that if your cheese has a lot of salt, I suggest using unsalted butter to curb some of the saltiness. If you’re serving this with honey, salted butter yields better results by balancing the sweetness better.Sesame Seeds: These are for sprinkling on top before baking. Feel free to omit the sesame seeds or use black sesame seeds here if that’s what you like!Honey: It is completely optional. The phyllo-wrapped feta we had in Greece was always served drizzled with honey. But I somewhat enjoyed the Turkish Börek swirls a bit more, and those never had honey! Also, you can use homemade or store-bought hot honey or regular honey for this recipe.
How to make the most delicious Greek feta cheese in phyllo:
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