Feta and Honey Phyllo Triangles, feta cheese with honey, fragrant with thyme, lemon zest, and savory pine nuts wrapped in a package of phyllo crispy goodness. This is a recipe I have been going over in my head for a while. I wanted to make something as an appetizer for the New Year using phyllo. My dear Neighbor across the way had mistakenly bought a package of phyllo dough and gave it to me, knowing I might be able to use it. I had a package of Greek feta sitting and waiting in my fridge, begging to be used. I didn’t want to do the same old spanakopita triangles. Even though I love those, my neighbors had brought over a spinach dip for Christmas Eve, and I was a bit spinached out! I love the combination of feta cheese and honey. This was the perfect opportunity to make something crispy and melty for the end of the year.
The thyme and honey really bring out the flavors nicely, balancing out the salty feta, with the pine nuts adding some depth to the filling. These Feta and Honey Phyllo Triangles came out wonderfully crispy and delightful. They would be a great addition to any appetizer tray any time of the year. They are light and delicate, which would balance out any heavy bites you are serving. Or they would stand alone with a nice glass of white wine or citrus cocktail like my favorite, The Lumière.
They are not too time-consuming, as the dough is already made. Though you do have to remember to thaw the dough first. I usually defrost the frozen dough in the fridge overnight. However, in a pinch, you can defrost for an hour or two at room temperature. Just remember to make sure it is completely defrosted before unrolling, or you will have a flaky mess of pieces. To some, phyllo can be a bit intimidating. But if you keep the dough damp, it is actually easy to work with. Phyllo dough can be found in the freezer section of most grocery stores, or if you are lucky, as I was when I worked in New York, a Greek bakery will have some on hand.
I hope this new year brings us all peace and joy. These past two years have been tough on all of us. We all deserve some quiet and happiness. That is all for this Year! I’ll be back with more of this incredible journey next week. Please think of others in your choices, and Happy New Year!
- 6 oz drained feta cheese finely crumbled
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon finely grated lemon zest
- ½ cup pine nuts
- ¼ teaspoon ground pepper
- 2 tablespoons honey
- 1 lb. Phyllo dough thawed
- 1 cup butter melted
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Preheat oven to 375°.
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Line 2 baking sheets with parchment paper or Silpat mats.
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Combine the crumbled feta, thyme, lemon zest, pine nuts, and ground pepper in a medium bowl. Do not over mix.
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Gently fold in the honey. You want to leave chunks of feta.
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Dampen a tea towel or some paper towels to keep the Phyllo dough damp.
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Unroll the phyllo dough and remove 3 sheets. Cover the remaining dough until you are ready for more.
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Spread one sheet of phyllo dough on a clean work surface. Brush the sheet with melted butter. Next, place another sheet of phyllo on top of the first and brush it with more butter. Finally, place the third sheet of phyllo on top of the stack and brush it again with butter. Don’t worry if the sheets tear. Patch the sheets as you need to. They will roll up fine.
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Using a chef’s knife or kitchen scissors, carefully cut the phyllo into thirds.
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Place 1 tablespoon of the filling on the end of each strip of phyllo.
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Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it triangular (like folding a flag).
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Place on the prepared baking sheet and brush with melted butter. Do not wait until you have placed all the triangles on the baking sheets, as the dough will have dried out on the first one. Repeat with remaining phyllo dough and filling, using 3 sheets at a time and keeping the remaining dough covered with the damp towels to not dry them out.
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Bake until brown and crisp, about 20 minutes. Let cool for at least 10 minutes (filling will be very hot).
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Serve warm.
