If you’ve ever had yummy Greek treats like spinach pie or baklava then you know that infamous tissue-thin, light as a feather, melt in your mouth crunchy goodness is phyllo dough! The layered crunch comes from being brushed with oil or butter and then baked into light, flaky pastries. Growing up, I remember my mom using phyllo dough to make huge cheese and spinach pies that were never fully eaten and then later stored in the freezer for months. Over the years I’ve learned to incorporate my own twist on a nice family tradition but also scale it down a bit. These tiny Feta Stuffed Phyllo Bites are the perfect finger food for any party or gathering and a bonus…they’ll be gone so fast that there will be no reason to search for matching storage containers or make room in the freezer!
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I picked up my phyllo dough shells in the freezer section at Publix. They’re fully baked shells, ready to fill, warm, and serve. You can also find them in sheets, which I’ve used to make a spinach pie.
Check out my recipe for Feta Stuffed Phyllo Bites below:
- 1 Small onion
- 2 Garlic cloves
- 1 Tbsp Butter
- 4 Oz Feta (crumbled)
- 5 Oz Plain Greek yogurt
- ½ C Cucumber
- 1 tsp Dill
- Salt and pepper to taste
- Kalamata olives (chopped)
- Parchment paper
- 2 Boxes of Athens phyllo shells (15 ct)
- Preheat oven to 375°.
- Finely chop onion and garlic.
- Heat butter in a medium skillet over medium heat.
- Add onion and begin sautéing.
- Add garlic and sauté both until soft and golden.
- Peel and finely chop cucumber.
- In a large bowl mix feta, yogurt, cucumber, and dill.
- Add salt and pepper to taste to the feta mixture.
- Top with Kalamata olives.
- Line a baking sheet with parchment paper.
- Bake for 10-12 minutes.
*Makes about 30 shells.
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After removing your Feta Stuffed Phyllo Bites from the oven, let them cool slightly and serve.
These delicious and flavor-filled Feta Stuffed Phyllo Bites are so simple and easy to make! Whether they’re served as an appetizer for dinners and parties or as an after-school snack, they’ll be flying off the tray. Be sure to make plenty!
Have you baked with Phyllo cups? Have any favorite recipes you’d like to share?
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Lisa is a mother of three lovely young women and is a new grandmother to a baby boy! She has been married to her high school sweetheart for more than thirty years. Lisa is originally from Dearborn Heights, Michigan, but has lived in the Tampa Bay area since 1984. Running a small business for over 25 years and raising a family has made for a busy, busy life with many ups and downs; it’s definitely been an adventure.
Lisa’s always involved in one project or another whether it’s work related or serving her community. She also recently went back to school to finish her bachelor’s degree in American Studies. Lisa tries to make every day a good day—that means learning something new, practicing kindness, and enjoying the present moment.