Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
  3. Melt the butter in a small saucepan. Skim off any foam that accumulates.
  4. Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
  5. Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
  6. Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
  7. Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
  8. Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.
Most Helpful

Delicious! I make these all the time, but never thought to use chives in them. I will use them always after this. Thanks for sharing the recipe. Made for ZWT6.

Pesto lover June 17, 2010