Phyllo Dough with Feta Cheese
A healthy and delicious recipe for flaky phyllo dough filled with savory feta cheese and optional creamy ricotta. Perfect for quick weeknight dinners or snacks!
Ingredients
Filling Ingredients
- 8–10 sheets phyllo dough (thawed if frozen)
- 8 oz feta cheese, crumbled (use reduced-fat if you want)
- 1 cup ricotta or cottage cheese (optional for creaminess)
- 1 large egg, beaten (binder)
- 2 tbsp olive oil or melted butter (your choice)
- 1/4 cup chopped fresh parsley or dill (or both)
- 1 piece zest of 1 lemon (brightens everything)
- to taste salt and pepper (careful with salt because feta is salty)
- Optional: cooked spinach, chopped scallions, or roasted red pepper bits
Instructions
Preparation
- Assemble the filling: crumble feta, mix with ricotta (if using), egg, herbs, lemon zest, salt and pepper — quick, 5 minutes.
- Unroll phyllo and cover with a damp towel so it doesn’t dry out.
- Brush a sheet with olive oil or butter, layer two sheets for sturdiness — takes about 5 minutes for a small stack.
- Cut phyllo into strips, spoon a teaspoon of filling near one end, and fold into neat triangles (watch a quick video if folding feels weird).
Baking
- Place on a parchment-lined sheet, brush tops, and bake at 375°F for 18–22 minutes until golden and crisp.
- Cool briefly before serving.
Notes
Make-ahead: Assemble triangles and freeze raw, then bake from frozen adding a few extra minutes. Refrigerate leftovers up to 3 days; reheat in a 350°F oven for best results.