Za’attar Feta and Phyllo Bites with Ajvar

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Za’attar Feta and Phyllo Bites with Ajvar

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Ingredients

300g block of feta cheese (sheep or goat preferred)

10 sheets phyllo dough, divided

¼ cup olive oil

¼ cup Za’attar

½ cup Ajvar

Honey (optional)

Instructions

Thaw the phyllo dough overnight in the fridge. 

Preheat the oven to 375°F and line a baking sheet with parchment paper

 

1. Remove the feta from the brine. Cut the feta into batons roughly  ¾ – inch square by roughly 4-5 -inches in length. You will need about 6

2. Lay one sheet of phyllo out on your work surface, with a long edge in front of you.  Brush it with olive oil. Scatter Za’attar over the phyllo.  Lay the second sheet of phyllo on top of the first and brush with more olive oil and season with more Za’attar. Continue in this fashion with the next two pieces of phyllo. Lay the fifth piece of phyllo on top. Add a couple tablespoons of ajvar on to the phyllo and brush it over the entire surface.

3. Cut the phyllo into three equal strips. Stack the strips on top of one another, ajvar side up.

4. Reposition the phyllo so a long edge is facing towards you.

5. Place the feta (about 3 batons) along the long edge of the phyllo that’s facing you.  Roll the phyllo away from you, wrapping the feta up inside. 

6. Brush the entire surface of the phyllo roll with more olive oil and season generously with more Za’attar. 

7. Place the phyllo roll, seam side down on a cutting board.  Use a serrated knife to cut the phyllo log in half. Cut each half in half again. Then cut each piece into three equal pieces. Yielding twelve pieces in total.

8. Transfer the pieces to the baking sheet, so the cut side is up.  Cover with plastic wrap.

9. Repeat the entire process with the remaining phyllo, olive oil, Za’attar and ajvar.

10. Bake the feta bites for 15-18 minutes until the phyllo is brown and crispy. 

11. Let them cool slightly and then drizzle with honey and serve.

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1 Comment

  1. Mark

    I had to make these after seeing you prepare them on CTV’s “Good Things “ with Mary Berg. This was my first time cooking with phyllo pastry. Your recipe is very well written and easy to follow. The results were great! Thanks Andrea






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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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