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 [Read more…]
