Crispy Feta Fillo Honey Bites (Print version)
Flaky fillo bites filled with salty feta, sesame, chili flakes, and a warm honey drizzle for an easy party appetizer.
# Ingredients:
For the bites
01 -
1 package (13 oz / 375 g) fillo pastry, thawed if frozen
02 -
1 cup (225 g) unsalted butter, melted, plus more if needed
03 -
11 oz (320 g) block feta cheese, patted dry and cut into thin strips
04 -
3 tablespoons sesame seeds
05 -
1 1/2 to 2 tablespoons chili flakes, to taste
For finishing
06 -
1/3 cup (115 g) honey, plus more for serving
07 -
1 tablespoon black sesame seeds
# Instructions:
01 -
Leave the wrapped fillo pastry at room temperature until flexible. Heat the oven to 350°F (180°C).
02 -
Brush 30 standard muffin cups with melted butter, coating the bottoms and sides well.
03 -
Place the fillo on a work surface and cut the stack in half lengthwise. Keep unused sheets covered with parchment and a lightly damp towel.
04 -
Brush the top sheet of each stack with melted butter. Sprinkle with sesame seeds and chili flakes, reaching close to the edges.
05 -
Place feta strips about 1/2 inch (1.5 cm) from the long edge of each stack. Fold the edge over the cheese and roll tightly into two long logs.
06 -
Cut each log into 15 pieces with a sharp knife. Place each piece cut side up in the prepared muffin cups.
07 -
Spoon a little melted butter over each piece. Bake for 32-35 minutes, until the fillo is deep golden and crisp.
08 -
Let the bites rest in the tin for 5 minutes. Transfer to a platter, drizzle with honey, and sprinkle with black sesame seeds while warm.
# Good to know:
01 -
Best served warm while the pastry is crisp.
02 -
Unbaked bites can be refrigerated up to 24 hours before baking.
03 -
Makes about 30 bite-size appetizers.