Baked Feta Honey Bites (Easy Phyllo Appetizer)

Name: Baked Feta Honey Bites (Easy Phyllo Appetizer)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 appetizers
Ingredients: 8 phyllo sheets; 2-3 tbsp Olive oil for brushing; 6 ounces (170 g) feta; honey for drizzling; 3 tsp sesame seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 appetizers
Calories
45 kcal
Course
Appetizer
Cuisine
Mediterranean, Greek

Baked Feta Honey Bites (Easy Phyllo Appetizer)

Samara Cline

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These Feta Honey Bites are an amazing blend of melted tangy feta in phyllo cups drizzled with honey for an irresistible sweet andsavory appetizer.

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Ingredients

Servings

8 phyllo sheets 9 X 14 inch or 24 phyllo shells (see note below if using larger phyllo sheets)
2-3 tbsp Olive oil for brushing
6 ounces (170 g) feta
honey for drizzling
3 tsp sesame seeds

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Instructions

Preheat oven at 350 F (175 C)
Place a sheet of phyllo on a working surface and brush with olive oil. Layer 3 more phyllo sheest over the first one and brush each with olive oil. Cut in 12 squares about 3X3 inches (7X7 cm) each. Each square with be 4 layers of phyllo.
Repeat with 4 more phyllo sheets and cut in 12 squares.
If you are using large phyllo sheets, you will only layer 2 sheets and then fold in half. Alternatively, you can use ready-made phyllo shells and skip this step.
Coat a mini muffin pan with olive oil and place the phyllo in the pan.
Slice feta in cubes about 1 X 1 inch (2.5X2.5 cm) weighing about ¼ of an ounce (7 g) each.
Place in each phyllo cup and bake for 15 minutes.
In the meantime, toast the sesame seeds in a little pan until golden for 1-2 minutes.
Once cups are baked, remove from oven and lightly press feta with a small fork.
Remove from pan, place on a serving platter, drizzle with honey, sprinkle with sesame seeds and serve.

Equipments used:

Notes

Make sure you defrost the phyllo in the refrigerator before using. Do not try to use phyllo that has not defrosted completely, because it will break.
When working with the phyllo, make sure that you keep it covered completely with a damp kitchen towel, work with one sheet at a time.
Make sure most of the surface of the phyllo is covered with olive oil, otherwise you will have a paper like texture not a crispy one.
Once baked, do not add the honey, let them cool, close in a sealed container and place in the fridge. They will keep for 1-2 days. When ready to serve, reheat in the oven at 325 F (160 C) until crunchy. Then drizzle with honey and sprinkle with sesame seeds.