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Holiday Appetizer Series: These Baked Feta and Cranberry wrapped in phyllo dough, then cut into bite sized pieces is the definition of the perfect holiday recipe. I don’t know how to explain it other than they taste like the holidays in each bite 🎄 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 😉
Table of Contents
Why You’ll Love Baked Feta Appetizer
If you love feta, this recipe is for you! The creamy feta, cranberries, sage, crispy pancetta, raspberry preserves all wrapped with phyllo dough and baked until crispy, golden, buttery and flakey – these appetizer bites have all the flavors and textures you could ever want.
How To Prepare
Phyllo Dough – This dries out quickly so as soon as you cut it in half, put the other side into a plastic bag and put it in the fridge.
Feta – Make sure you cut your feta rectangles as even as you can. This will make it easier when you are rolling up the phyllo dough if they are uniform.
Don’t over pulse – When making the cranberry mixture for this appetizer, make sure you use the pulse button and don’t over-do it. You want texture to it and you can turn this into a paste, which you don’t want.
Smooth cuts – If it isn’t cutting nicely, cover the phyllo in plastic wrap and then cut into bites. It will keep your knife clean. Another option is to use a paper towel and wipe your knife between cuts.
Honey – Make sure you add your honey while the Baked Feta Appetizer is still hot. It will melt into each bite that way!
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Substitutions and Variations
- Substitutions
- 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
- 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 this Baked Feta Appetizer, cover in plastic wrap and then cut. It will keep your knife clean which will help it cut better. Another option is to use a paper towel and wipe your knife between cuts.
The Perfect Pairings
This is the perfect holiday appetizer, to keep with the festive feel, a vanilla and cinnamon London Mule would pair great. For your main meal Prime Rib with Potato Puree and a crisp, fresh Arugula Fennel Salad.
Appetizers
Pumpkin Baked Brie
Appetizers
Figs and Feta
Appetizers
Whipped Brie Cheese
Appetizers
Brie Upside Down Bites
Baked Feta Appetizer: Questions Answered
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
- pan
- 12 muffin tin
Ingredients
- 1-16 oz package phyllo
- 4-6 oz unsalted butter, melted, divided
- 3 oz pancetta, diced
- 10 sage leaves, chiffonade
- ¼ cup cranberries
- ¼ cup chopped pecans
- 1 tbsp chili crisp
- ⅓ cup raspberry preserves
- 3 tbsp chives, chopped
- 8 oz feta, slice lengthwise into long rectangles
- 10 tbsp Honey, ½-1 tbsp per bite, to taste
Instructions
- Preheat your oven to 400℉.
- 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 some every 3 sheets or so. You will use the rest of the butter later.
- 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.
- To a food processor, add cranberries, pecans, chili crisp and your sautéed pancetta and sage. Pulse a few times.
- Spread the jam onto the phyllo, then spread the cranberry pecan mixture and sprinkle some chives evenly over the phyllo dough.
- 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. See the video if you want to watch it done.
- 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 for 20-25 minutes or until golden.
- Drizzle each bite with ½-1 tbsp of honey and enjoy!
Kitchen Cam
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!