Feta Phyllo Bites with Honey and Thyme

Shake up your Thanksgiving routine this year by hosting a cocktail party featuring creative drinks paired with a selection of irresistible small plates. Our warm phyllo bites filled with tangy feta cheese and sweetened with honey will make a wonderful addition to the menu. Even if you’re hosting a traditional gathering with turkey and all the sides, these crispy bites will satisfy hungry guests until dinner is served. You can assemble the phyllo bites, cover with plastic wrap and store them, unbaked, in the fridge for up to 3 days. Or you can bake them a few hours ahead and then re-crisp in a 425°F (220°C) oven for 6 to 8 minutes.

Ingredients:

  • 32 sheets phyllo dough, thawed
  • 1/4 cup (2 fl. oz./60 ml) melted ghee or clarified butter
  • 7 oz. (220 g) feta cheese, cut into sixteen 1-inch (2.5-cm) cubes
  • 1 egg, whisked thoroughly with 2 tsp. water
  • Leaves from 10 fresh thyme sprigs
  • Honey for drizzling

Directions:

Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.

Place 1 phyllo sheet on a work surface and lightly brush with some of the ghee, then place a second phyllo sheet on top. Cut the stacked sheets into a 4-by-10-inch (10-by-25-cm) rectangle. Place a feta cube in the center of one of the short ends so that it lines up with the edge of the phyllo. Carefully fold the long sides over the feta cube. Then, while holding the feta, begin to wrap with the phyllo, keeping it tight against the feta cube and continuing to lightly brush the pastry with ghee, folding in the sides as you go to completely wrap the feta, until you reach the end. Brush with a little more ghee to seal. Place, sealed side down, on the prepared baking sheet. Repeat with the remaining phyllo and feta, spacing the feta bites at least 1 inch (2.5 cm) apart.

Lightly brush the tops and sides of the phyllo bites with the egg wash, then sprinkle each with a few of the thyme leaves; reserve the remaining leaves for garnish.

Bake until the phyllo bites have a golden brown sheen, about 15 minutes.

Let the feta bites cool for 3 minutes, then transfer to a serving platter and drizzle generously with honey. Garnish with the remaining thyme leaves and serve immediately. Makes 16 phyllo bites.

Williams Sonoma Test Kitchen