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Baked Feta in Filo Rounds Recipe

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★★★★★

4.8 from 60 reviews

This elegant baked feta recipe features creamy sheep’s milk feta wrapped in crisp phyllo rounds, layered with sweet jam and crunchy pistachios, then drizzled with honey and garnished with edible rose petals. Perfect for an appetizer or a stylish snack, these delicate filo rounds are golden and flaky, offering a delightful blend of savory, sweet, and nutty flavors.

Ingredients

Scale

Cheese

  • 8 ounces sheep’s milk feta cheese (square)

Phyllo Rounds

  • 8 phyllo sheets (filo)
  • 4 tbsp olive oil
  • 2 tbsp butter

Filling & Garnish

  • 8 tbsp jam of choice (fig, apricot, or marmalade)
  • 1/2 cup crushed pistachios
  • 2 tbsp honey
  • 2 tsp crushed pistachios (for garnish)
  • Edible crushed rose petals (optional, for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup mini-muffin pan with olive oil or cooking spray and set it aside for later use.
  2. Slice the Feta: Cut the block of sheep’s milk feta cheese into 4 evenly sized rectangular pieces to fit well into the filo rounds.
  3. Melt Butter and Oil: In a microwave-safe bowl, melt the butter and olive oil together for about 30 seconds until fully combined and fluid.
  4. Prepare Phyllo Sheets: Lay two phyllo sheets flat on a clean surface. Using a brush or drizzle, evenly coat the sheets with the melted butter and olive oil, making sure to cover the edges well to help with crisping and layering.
  5. Assemble Filling: Place the feta pieces about 2 inches from the bottom edge of the filo sheets, in a single row closest to you. Spoon your chosen jam evenly over each piece of feta, then sprinkle a generous layer of crushed pistachios over the jam and remaining filo sheet.
  6. Roll the Filo: Carefully lift the edge of the filo closest to you and roll over the feta and filling, continuing to roll tightly until the filo is fully wrapped around the cheese. Ensure the seam side is placed downwards to seal the roll. Repeat this process to make 12 pieces in total, then use a serrated knife to cut the rolled filo into individual portions.
  7. Bake: Place the filo rolls into the prepared mini-muffin pan. Bake in the preheated oven for about 20 minutes or until the filo turns golden brown and crispy.
  8. Cool and Garnish: Remove from the oven and allow the filo rounds to cool for 5 minutes in the pan. Carefully remove each piece and transfer to a serving tray. Drizzle with honey, sprinkle with additional crushed pistachios and edible rose petals if using, and serve warm for the best flavor and texture.

Notes

  • Use fresh, high-quality sheep’s milk feta for the best flavor and texture.
  • Be gentle when handling phyllo sheets as they are delicate and can tear easily.
  • Choose a jam that complements the salty feta well, such as fig, apricot, or marmalade.
  • Crushed pistachios add a lovely crunch; you can substitute with walnuts or almonds if preferred.
  • Edible rose petals are optional but add a beautiful, aromatic garnish.
  • Serve these filo rounds warm to enjoy the contrast between crisp pastry and creamy feta.

Keywords: baked feta, filo rounds, vegetarian appetizer, Mediterranean appetizer, feta phyllo pastry, baked phyllo, pistachio feta, jam and cheese bites, baked filo cheese

Find it online: https://nataliereeve.com/baked-feta-in-filo-rounds-recipe/