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Holiday Appetizer Series: These Baked Feta and Cranberry with Phyllo Bites are the definition of the perfect holiday appetizer. I don’t know how to explain it other than to say they taste like the holidays in every bite 🎄 These yield 12 bites and the flavors are so festive and so good! They’re super easy to make ahead. And let’s be honest, we eat with out eyes first and these are just gorgeous to look at 😉
Why You’ll Love Baked Feta Appetizer
If you love feta, these baked bites are for you! If you don’t, hop on over to my Baked Brie version of this recipe!
This baked feta and cranberry with phyllo appetizer bites have all the flavors and textures you could ever want. Fried sage, pancetta, cranberries and pecans, you just know it’s going to be festive. The phyllo gets all buttery and flakey combined with the salty and slightly creamy feta and the sweetness of the raspberry preserves and cranberry make for the most amazing appetizer!
How To Prepare Baked Feta Appetizer
🔪 Fold your phyllo in half lengthwise and then cut. Roll the half back up in the plastic it comes in and store for later use.
🧈 Brush some melted butter in between a couple of the phyllo sheets. I did about 3 sheets.
🥓 In a preheated pan, add the pancetta and let it render on medium low heat. Once it is about halfway done, add in the sage and let it crisp in the pancetta fat.
🌿 Add the cranberries, pecans, sage, pancetta and chili crisp (or salsa macha) to a food processor and pulse a couple times. Spread the raspberry jam onto the phyllo, add the cranberry pecan mixture and some chives.
🧀 Add the feta rectangles at the edge of the phyllo sheets along the wider side of the sheets and roll it up really tightly, brushing some butter at the edges. Slice into 12 rounds with a sharp knife.
🧈 Add ½ tbsp of butter to the bottom of a 12 muffin tin. Add the phyllo bites onto the muffin tin and add ½ tbsp butter on top of each one.
🍯 Bake at 400℉ for 20-25 minutes or until golden. Drizzle honey while hot.
And that is it, subscribe for more!
Substitutions for Baked Feta Appetizer
- If you would prefer a different jam for this appetizer, you can use fig, apricot or whatever your favorite preserves are.
- You can swap the chili crisp for salsa macha.
- If feta isn’t your jam, you can use brie instead. It will be gooier, but these flavors also go really well together.
Variations for Baked Feta Appetizer
- Spicier Variation: Use hot honey instead of regular honey for topping.
- No Spice Variation: Omit the chili oil.
- Vegetarian Variation: This is already very close to vegetarian, just skip the pancetta and you’re good to go!
🔥Chef Nadia’s Tip🔥
For super smooth cuts when slicing, cover in plastic wrap and then cut. It will keep your knife clean which will help it cut better.
Recipes That Pair
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Pumpkin Baked Brie
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Figs and Feta
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Whipped Brie Cheese
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Brie Upside Down Bites
Common Questions
Certainly, you can completely assemble them and store them in an airtight container in the fridge. Just melt the butter and bake right before eating so it’s crispy and warm!
These will keep in the refrigerator 2-3 days in an air tight container. When you are ready to heat them back up, just make sure you pop them in the oven on 350°F for 5-7 minutes to bring back the crispiness. Heating them in the microwave will make them soggy. They won’t be as crispy as when first baked but they will still be delicious!
Yes, frozen phyllo dough works perfectly. Just make sure you thaw it out according to the directions so that it doesn’t crack.
Sure! Goat cheese, brie, ricotta, even cream cheese would all be delicious. Just remember that the texture will be different depending on your cheese of choice.
Baked Feta Appetizer
Equipment
- 1 pan
- 1 food processor
- 1 12 muffin tin
Ingredients
- 1-16 oz package phyllo
- 8 oz feta, slice lengthwise into long rectangles
- 4-6 oz unsalted butter, melted, you might have some leftover
- ⅓ cup raspberry preserves
- 3 tbsp chives, chopped
- ¼ cup chopped pecans
- ¼ cup cranberries
- 3 oz pancetta
- 10 sage leaves, chiffonade
- 1 tbsp chili crisp
- Honey to taste, about 1/2-1 tbsp per bite
Instructions
- Fold your phyllo in half lengthwise and then cut. Roll the half back up in the plastic it comes in and store for later use.
- Brush some melted butter in between a couple of the phyllo sheets. I did about 3 sheets.
- In a preheated pan, add the pancetta and let it render on medium low heat. Once it is about halfway done, add in the sage and let it crisp in the pancetta fat.
- Add the cranberries, pecans, sage, pancetta and chili crisp to a food processor and pulse a couple times.
- Spread the jam onto the phyllo, add the cranberry pecan mixture and some chives.
- Add the feta rectangles at the edge of the phyllo sheets along the wider side of the sheets and roll it up really tightly, brushing some butter at the edges.
- Slice into 12 rounds with a sharp knife.
- Add ½ tbsp of butter to the bottom of a 12 muffin tin.
- Add the phyllo bites onto the muffin tin and add ½ tbsp butter on top of each one.
- Bake at 400℉ for 20-25 minutes or until golden.
- Drizzle honey while hot.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
do you think these would freeze well prior to being baked?
Hey Britt, I’ve never actually tested if they are okay to freeze. The next time I make them I will try it though and get back to you!