Phyllo Feta Fingers
These are salty, savory, crunchy, and buttery. The trick to perfecting this recipe is to use fat free feta so that cheese does not ooze out of the dough while it's baking. I like to think of these as a more sophisticated version of a cheese stick.
Phyllo Feta Fingers
1 6 ounce block of fat free feta cheese
1 Stick of unsalted butter, melted
1 Package of 13 x 17 inch frozen Phyllo dough
1/2 Lemon cut into small wedges
Coarse salt
Wax paper
Pastry brush
Rinse a clean kitchen towel with water, wring out and set aside. Place 2 pieces of cookie sheet size wax paper on your work surface.
While dough is still frozen and in the plastic, cut the dough in half. Leaving on plastic, place a dough half on one of the sheets of wax paper and cover with the damp kitchen towel. Leave the other half in plastic and wrap up in a
Zip Lock and store in the freezer for future use.
While you dough is defrosting ( approx 30 minutes) prep your work station. Line a cookie sheet with foil for baking, melt butter and have your pastry brush out and ready.
Place the feta cheese on a cutting board and cut longways into 4 equal rectangles. Take each rectangle and cut it into 3 fingers, creating 12 pieces. Some of the pieces may break when you cut them, but no worries, you can still use them.
When dough is thawed carefully remove from the plastic and unroll. It's a bit too much dough for this recipe, so you will need to trim down the dough to create a 10 inch length and trim the top to create a 5 inch height (creating a 5 x 10 inch piece). Cut the 5 x 10 inch piece in half, making 2 large squares. Immediately cover with your damp towel. Discard trimmed dough.
Carefully pull one dough square onto the other piece of wax paper and gently brush with with just a hint of butter, pull a second sheet, brush lightly with butter and finally repeat with third sheet. Cover the dough with your cloth after you grab each sheet.
Place a piece of cheese at the end of the dough. Tuck in the ends, then roll up and place on your cookie sheet and brush with butter. Repeat with remaining cheese and dough and sprinkle the fingers with a bit of salt. Cover with plastic wrap and refrigerate for 30 minutes to 1 Hour. When ready to bake preheat the oven to 350 degrees and cut the lemon into small wedges. Place tray in oven and bake 10-13 minutes until golden and crispy ( bottoms will brown a bit). Serve warm with lemon wedges
Cooks Note: You can make them ahead of time, let them cool completely then store in the refrigerator. When ready to serve, reheat at 350 degrees on a cookie sheet for 5 minutes. For a different bite instead serving with lemon, drizzle the fingers with honey while they are still warm from the oven.
Phyllo Feta Fingers
1 6 ounce block of fat free feta cheese
1 Stick of unsalted butter, melted
1 Package of 13 x 17 inch frozen Phyllo dough
1/2 Lemon cut into small wedges
Coarse salt
Wax paper
Pastry brush
Rinse a clean kitchen towel with water, wring out and set aside. Place 2 pieces of cookie sheet size wax paper on your work surface.
While dough is still frozen and in the plastic, cut the dough in half. Leaving on plastic, place a dough half on one of the sheets of wax paper and cover with the damp kitchen towel. Leave the other half in plastic and wrap up in a
Zip Lock and store in the freezer for future use.
While you dough is defrosting ( approx 30 minutes) prep your work station. Line a cookie sheet with foil for baking, melt butter and have your pastry brush out and ready.
Place the feta cheese on a cutting board and cut longways into 4 equal rectangles. Take each rectangle and cut it into 3 fingers, creating 12 pieces. Some of the pieces may break when you cut them, but no worries, you can still use them.
When dough is thawed carefully remove from the plastic and unroll. It's a bit too much dough for this recipe, so you will need to trim down the dough to create a 10 inch length and trim the top to create a 5 inch height (creating a 5 x 10 inch piece). Cut the 5 x 10 inch piece in half, making 2 large squares. Immediately cover with your damp towel. Discard trimmed dough.
Carefully pull one dough square onto the other piece of wax paper and gently brush with with just a hint of butter, pull a second sheet, brush lightly with butter and finally repeat with third sheet. Cover the dough with your cloth after you grab each sheet.
Place a piece of cheese at the end of the dough. Tuck in the ends, then roll up and place on your cookie sheet and brush with butter. Repeat with remaining cheese and dough and sprinkle the fingers with a bit of salt. Cover with plastic wrap and refrigerate for 30 minutes to 1 Hour. When ready to bake preheat the oven to 350 degrees and cut the lemon into small wedges. Place tray in oven and bake 10-13 minutes until golden and crispy ( bottoms will brown a bit). Serve warm with lemon wedges
Cooks Note: You can make them ahead of time, let them cool completely then store in the refrigerator. When ready to serve, reheat at 350 degrees on a cookie sheet for 5 minutes. For a different bite instead serving with lemon, drizzle the fingers with honey while they are still warm from the oven.
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