Description
Golden, flaky phyllo parcels filled with creamy feta, fresh herbs, and topped with sesame seeds, pomegranate arils, and dill – a festive and flavorful appetizer with a perfect mix of textures.
Ingredients
Units
Scale
- 8 sheets phyllo dough, thawed
- 1/3 cup unsalted butter, melted
- 1 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped chives
- Salt and pepper to taste
- 1/4 cup sesame seeds
- 1/3 cup pomegranate seeds
- Fresh dill sprigs for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix feta, cream cheese, dill, chives, salt, and pepper until well combined.
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer with another phyllo sheet and repeat until you have 4 layers.
- Cut the layered phyllo into 4-inch squares.
- Place a heaping teaspoon of the feta mixture in the center of each square. Fold corners inward to form neat parcels and press gently to seal.
- Brush the tops with more melted butter and sprinkle generously with sesame seeds.
- Repeat the process with remaining phyllo sheets and filling.
- Bake for 15–18 minutes or until golden brown and crispy.
- Once cooled slightly, top each parcel with pomegranate seeds and a sprig of dill.
- Serve warm or at room temperature.
Notes
- Keep phyllo sheets covered with a damp towel while working to prevent drying out.
- Make the filling ahead and refrigerate until ready to assemble.
- Serve with a drizzle of honey for a sweet contrast.
Nutrition
- Serving Size: 1 parcel
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 18mg
