Crispy Feta and Cranberry Phyllo Bites
Ingredients
- 8 oz 225 g Greek feta, crumbled
- 4 oz 115 g cream cheese, softened
- ½ cup dried cranberries finely chopped
- 2 tbsp Greek honey
- 1 tsp finely grated orange zest
- 1 tsp fresh thyme leaves
- ¼ tsp freshly ground black pepper
- Optional: 2 tbsp finely chopped toasted walnuts
Assembly
- 12 phyllo sheets approximately 9 × 14 inches (23 × 36 cm)
- 5 tbsp unsalted butter melted
- 2 tbsp extra-virgin olive oil
- 1 tbsp sesame seeds
Optional glaze
- 1 tbsp Greek honey
- 1 tsp fresh orange juice
Instructions
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Make the filling. Mash the feta and cream cheese together. Stir in dried cranberries, honey, orange zest, thyme, black pepper and optional walnuts. Chill for 15 minutes.
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Prepare the oven and pastry. Preheat oven to 375°F (190°C). Line two baking sheets with parchment. Mix melted butter and olive oil. Keep unused phyllo covered with a barely damp towel.
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Cut the strips. Lay one phyllo sheet flat and brush lightly with the butter mixture. Top with a second sheet and brush again. Cut the layered sheets lengthwise into four strips.
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Fill and fold. Place a heaping teaspoon of filling at one end of each strip. Fold a corner diagonally to form a triangle and continue flag-folding to the end. Place seam-side down on the baking sheets. Repeat with remaining sheets and filling.
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Bake. Brush the tops lightly with butter mixture and sprinkle with sesame seeds. Bake 20–25 minutes, rotating pans halfway through, until crisp and golden.
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Optional glaze. Gently warm honey with orange juice and brush very lightly over the hot triangles. Let rest 5 minutes before serving.
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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Notes
Recipe tips and notes
- Use good-quality Greek feta in brine for the best tangy flavor.
- Finely chop the dried cranberries so each bite has a balanced filling.
- Do not overfill: a heaping teaspoon per strip helps prevent leaks.
- Keep unused phyllo beneath a barely damp towel to prevent drying.
- Brush lightly with the butter–olive oil mixture; too much makes pastry greasy.
- Apply the honey-orange glaze sparingly to preserve crispness.
- Phyllo sizes vary; adjust strip widths as needed. The specified 12 sheets, layered in pairs and cut into four strips, yield 24 triangles.
Make-ahead, storage and reheating
Make ahead: Prepare filling up to 24 hours ahead, covered and refrigerated. Assemble before baking or freeze unbaked triangles on a tray, then transfer to a freezer-safe container with parchment between layers. For best quality, freeze up to 2 months. Bake from frozen at 375°F (190°C), adding a few minutes as needed until crisp and golden.
Leftovers: Refrigerate promptly in an airtight container and use within 3–4 days. Reheat at 350°F (175°C) for approximately 8–10 minutes until hot and crisp. Avoid microwaving.
Frequently asked questions
Can I use puff pastry instead of phyllo?
Yes, but it creates a thicker, buttery pastry rather than the delicate crisp layers of phyllo. Adjust shaping and baking to the package instructions.
Are these bites sweet or savory?
Primarily savory, with a tangy feta filling balanced by sweet-tart cranberries, honey and orange.
Can I omit the walnuts?
Yes. Walnuts are optional and the filling works well without them.
What should I serve with them?
Pair with Greek olives, roasted vegetables, dips and other Mediterranean mezze, or offer as a starter before a holiday meal.
Can I use fresh cranberries?
Yes, but only as a separately tested variation; fresh berries must be cooked into a very thick compote and cooled before use.
