BAKED FETA with Phyllo Pastry
For an easy to prepare and original appetizer, try the BAKED FETA with PHYLLO PASTRY, delicious crispy parcels on the outside but cheesy and gooey inside.
I love Greek Feta cheese, with its slight saltiness, and I like to use it in cooking because it is very versatile, as it adapts well to main dishes, salads, and even as a single vegetarian dish baked with vegetables.
Today, inspired by a preparation that went viral some time ago, I wanted to try this recipe of Baked Greek Feta wrapped in phyllo pastry, made even tastier and more fragrant by the aromatic herbs.
This is a very easy and quick recipe ready in just 30 minutes, for which you don’t have to knead using the ready phyllo pastry found in the refrigerated section of the supermarket.
For those unfamiliar, phyllo pastry is a very thin pastry, of Greek origin, also widely used in Middle Eastern cuisine, which can be purchased ready in rolls or very thin sheets. It is made without added fats unlike common puff pastries and its taste is neutral to ensure its use in both sweet and savory preparations.
It is customary to overlap various layers of phyllo pastry by brushing it with oil or butter, filling it, and then baking it: the result is an extremely light but very crispy crust that does not overshadow but rather enhances any type of filling you decide to use.
You will see how today’s preparation of Greek Feta parcels with aromatic herbs will amaze you for its taste and crunchiness.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 197.51 (Kcal)
- Carbohydrates 4.54 (g) of which sugars 0.55 (g)
- Proteins 8.93 (g)
- Fat 16.07 (g) of which saturated 8.44 (g)of which unsaturated 3.37 (g)
- Fibers 0.45 (g)
- Sodium 693.47 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 blocks feta
- 4 sheets phyllo pastry
- to taste aromatic herbs (parsley, marjoram, thyme)
- extra virgin olive oil (or melted butter to brush the pastry)
- sesame seeds (for decoration)
Tools
- Bowl
- Brush
- Baking tray
Steps
Take the feta cheese and cut both blocks in half widthwise. Dry them using a paper towel.
Wash the aromatic herbs, dry them with a cloth, and remove any stems keeping only the leaves. Chop them slightly. Place them in a bowl along with the extra virgin olive oil and mix.
Unroll the phyllo pastry, take a sheet, and cut it in half horizontally obtaining two long strips. On one half, brush the entire surface with the oil and herb mix. Lay the other half of the phyllo pastry sheet on top and brush again with oil and herbs.
Place the piece of feta block at the end of the double strip of phyllo pastry. Fold the side edges over the piece of feta and then create a parcel by rolling the phyllo strip all the way to the end. Continue in the same way until all ingredients are used. In the end, you will have 4 feta parcels with phyllo pastry.
Place the 4 rolled Feta parcels in phyllo pastry on a baking tray covered with parchment paper and finish with a final brush of oil. Sprinkle the surface with sesame seeds. Bake in a preheated fan oven at 356°F for about 20 minutes. They should be golden on the surface. Remove them from the oven and serve while still hot.
NOTES
FETA CHEESE: You can use any type of feta, both classic and light. I recommend drying it with a paper towel before placing it on the phyllo pastry.
PHYLLO PASTRY: Instead of phyllo pastry, you can use ready-made shortcrust pastry or puff pastry, which can be found in the refrigerated section of the supermarket.
OIL: To brush the phyllo pastry you can use either extra virgin olive oil or melted butter.
AROMATIC HERBS: To flavor the Phyllo Pastry Parcels with Feta, use aromatic herbs like thyme, marjoram, parsley.
SESAME SEEDS: Use sesame seeds for the coating; they provide a pleasant crunchiness and add flavor to the Baked Feta with Phyllo Pastry. If you don’t like their taste, you can omit them without affecting the recipe’s result.
STORAGE
Baked Feta with Phyllo Pastry and aromatic herbs should be eaten immediately to maintain the crunchiness of the crust. However, you can store it in the fridge in an airtight container for up to 2 days. When ready to eat again, warm it briefly in the microwave or oven.
FAQ (Frequently Asked Questions)
What kind of milk is used – made for GREEK FETA?
Feta is made only with sheep’s and goat’s milk, which gives it its typical white coloring and slightly salty taste. The milk used for making it must have a fat content of at least 6%.
What type of cheese is feta?
Feta is a Greek cheese, semi-aged, with a semi-hard but crumbly texture. It is made from sheep’s milk but can contain varying percentages of goat’s milk up to a maximum of 30%.
Can someone with high cholesterol eat feta?
It contains 68 mg of cholesterol per 100 grams of product. It is rich in minerals, including calcium and phosphorus, but also has a high sodium content. It is therefore not recommended for those with high blood pressure.
Why is feta salty?
This cheese, with a semi-hard but crumbly texture, is very white and is slightly salty because it is left to mature in brine.
What cheese can replace feta?
Quartirolo, a typical cheese from Lombardy made from cow’s milk, has a texture very similar to feta, especially in the more aged version. Its nutritional characteristics are also similar, salt included, and it can therefore be an excellent substitute for GREEK FETA.
