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Feta in the Middle, Honey on Top
These baked feta rolls with cranberry and pancetta taste like the holidays. They are easy to make ahead, which is what you want on a busy hosting day. They are also just adorable, and that never hurts on a crowded table.
Table of Contents
HOSTING MADE EASY
Prep the Ingredients
Thaw the phyllo the night before. It needs about 8 hours in the refrigerator, still sealed, then an hour or two on the counter before you open it. Cold sheets crack along the folds and stick together at the corners. Microwave thawing gives you damp spots and frozen spots in the same package, and those sheets tear as soon as you unroll them.
Keep the stack covered while you work. Once the package is open, lay the sheets flat and cover them with plastic wrap and a damp towel, pulling one at a time. Phyllo turns brittle in about a minute of open air.
A torn sheet does not matter here. Everything gets rolled into a spiral, so a rip in the middle of a sheet disappears once it is wrapped. Lay the next sheet over it and keep going.
Buy feta in a block. You need rectangles long enough to run along the edge of the phyllo, so crumbles will not work. If it is packed in brine, drain it and pat the slices dry before they go on the jam.
Store the other half of the package. You only use half. Roll the rest back into its plastic sleeve, wrap that in another layer of plastic, and keep it in the refrigerator for up to two weeks.
Same Roll, Different Filling
More Phyllo Bite Recipes
Baked Feta Phyllo Bites, Sesame and Honey: Block feta wrapped in honey butter phyllo with toasted sesame, baked until golden and finished with more honey.
Phyllo Gruyere Bites: Grated Gruyère rolled through buttered phyllo, baked golden, topped with honey, toasted almonds, and chives.
Feta Phyllo Bites Fig jam, pistachio, and chipotle rolled with feta, drizzled with honey straight out of the oven.
Crispy Phyllo Brie Bites: Whole brie bites wrapped in shredded phyllo strands, baked crisp, finished with honey, pistachios, and crushed red pepper.
Storage and Reheating
Assemble ahead. You can build and slice the whole thing up to a day in advance and keep the rounds in an airtight container in the refrigerator. Do not butter them yet. Melt the butter and bake right before you serve so they come out hot and crisp.
Unused phyllo. You only use half the package. Roll the rest back into its plastic sleeve, wrap it in another layer of plastic, and keep it in the refrigerator for up to a week.
Leftovers. Refrigerate baked bites in an airtight container within two hours of taking them out of the oven. They keep for three to four days. Reheat in the oven until the phyllo crisps back up. The microwave will soften the pastry.
How to Serve
This is the perfect holiday appetizer. To keep the festive feel going, a vanilla and cinnamon London Mule pairs great with it. For the main meal, serve Prime Rib with Potato Puree and a crisp, fresh Arugula Fennel Salad. Finish with an Espresso Eggnog Panna Cotta.
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Key Takeaways
- Twelve bites from half a package of phyllo. The other half keeps in the fridge for about a week.
- Buy feta in a block, not crumbles. You need rectangles that run the length of the phyllo.
- Thaw phyllo overnight in the refrigerator, then let it sit out an hour or two before you open it.
- Assemble the roll up to a day ahead and keep it whole and covered in the fridge. Slice, butter, and bake right before serving.
Frequently Asked Questions
Yes. It needs about 8 hours in the refrigerator, still sealed, then an hour or two on the counter before you open it. Cold sheets crack along the folds and stick together at the corners.
No. You need rectangles long enough to lay along the edge of the phyllo, so buy a block. If it is packed in brine, drain it and pat the slices dry.
One roll makes twelve bites. Roll the rest back into its plastic sleeve, wrap it in another layer of plastic, and keep it in the refrigerator for up to a week.
Cover the roll in plastic wrap before you cut it. The wrap keeps the jam and filling off the blade, and a clean knife cuts better. If you would rather skip the plastic, wipe the knife with a paper towel between every slice.
Yes. Assemble and slice the whole thing up to a day in advance and keep the rounds in an airtight container in the refrigerator. Leave the butter off until you are ready to bake.
Equipment
- sauté pan
- pastry brush
- Sharp knife
- 12-Cup Muffin Tin
Ingredients
- 1 16 oz package phyllo dough
- 6 oz unsalted butter, melted, divided
- 3 oz pancetta, diced
- 10 sage leaves, chiffonade
- ¼ cup dried cranberries
- ¼ cup pecans, chopped
- 1 tbsp chili crisp
- ⅓ cup raspberry preserves
- 3 tbsp chives, chopped
- 8 oz feta, sliced lengthwise into rectangles
- honey, to taste (about 10 tbsp)
Instructions
- Prep the Phyllo: Preheat oven to 400°F (200°C). Fold the phyllo in half lengthwise and cut along the fold. Rewrap the unused half in its plastic sleeve and refrigerate for another use. Layer the remaining phyllo sheets, brushing melted butter between every 3 sheets.1 16 oz package phyllo dough, 2 oz unsalted butter
- Render the Pancetta: Cook the pancetta in a pan over medium-low heat until halfway rendered. Add the sage and cook until crisp in the rendered fat.3 oz pancetta, 10 sage leaves
- Make the Filling: Add the dried cranberries, pecans, chili crisp, and pancetta-sage mixture in a food processor. Pulse a few times.¼ cup dried cranberries, ¼ cup pecans, 1 tbsp chili crisp
- Assemble the Roll: Spread the raspberry preserves over the phyllo. Spread the cranberry pecan filling on top and sprinkle with chives. Arrange the feta rectangles along the wider edge of the phyllo. Roll tightly, brushing melted butter at the edges as you go.1 oz unsalted butter, ⅓ cup raspberry preserves, 3 tbsp chives, 8 oz feta
- Slice and Pan: Slice the roll into 12 rounds. Add ½ tbsp butter to the bottom of a 12-cup muffin tin. Place one round in each cup and top each with ½ tbsp butter.3 oz unsalted butter
- Bake: Bake for 20-25 minutes, until golden.
- Finish: Drizzle each bite with ½-1 tbsp honey, to taste.honey
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!
Did you ever try to freeze these either before or after they were baked? I am making so many recipes for Christmas that I would like to be able to get a head start.
Thanks!
My guests LOVED this recipe. I ended up sending it out to everyone who attended my party. The video was necessary for me, so I admit it was extremely helpful. Thank you for the recipe. I will be making it again.
Hi Dr. Tanya, Yes, this one is a harder one to explain and soooo much easier to show in the video. I’m so glad everyone liked it! These are one of my favs!