Feta Phyllo Pockets are elegant, bite-sized appetizers wrapped in golden, crisp phyllo dough and filled with creamy feta cheese. Accented with lemon zest, sesame seeds, and finished with vibrant pomegranate seeds and fresh dill, these savory parcels offer a beautiful balance of tangy, creamy, and sweet flavors. Ideal for festive gatherings or Mediterranean-inspired spreads, they’re as visually stunning as they are delicious.
Why You’ll Love This Recipe
These Feta Phyllo Pockets make a sophisticated yet simple addition to any occasion. Here’s why they’re a must-try:
- Crispy and creamy: The contrast between crunchy pastry and soft, cheesy filling is irresistible.
- Festive finish: Pomegranate seeds and dill create a colorful, fresh garnish.
- Impressive but easy: Looks elegant, yet comes together with minimal prep.
- Customizable: Easy to adapt with herbs, spices, or other cheeses.
- Perfect size: These make excellent appetizers, finger foods, or party bites.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- phyllo dough, thawed
- melted butter or olive oil (for brushing)
- crumbled feta cheese
- ricotta cheese (optional, for creaminess)
- black pepper
- lemon zest
- sesame seeds
- pomegranate seeds
- fresh dill, for garnish
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix the crumbled feta with ricotta (if using), lemon zest, and black pepper until well combined.
- Lay one sheet of phyllo dough on a clean surface. Lightly brush with melted butter or olive oil.
- Place another sheet on top and repeat the process until 3–4 layers are stacked.
- Using a sharp knife or pizza cutter, cut the stacked phyllo into equal squares (approximately 4×4 inches).
- Place a teaspoon of the cheese mixture in the center of each square.
- Fold all corners of each square inward, pinching gently to form a sealed pouch.
- Arrange the pockets seam-side down on the prepared baking sheet.
- Brush the tops with more melted butter or olive oil and sprinkle with sesame seeds.
- Bake for 15–18 minutes, or until the phyllo is crisp and golden brown.
- Remove from the oven and let cool slightly. Just before serving, top each pocket with a few pomegranate seeds and a sprig of fresh dill.
Servings and timing
- Servings: 16 pockets
- Prep Time: 20 minutes
- Bake Time: 18 minutes
- Total Time: 38 minutes
- Calories per Serving: 130 kcal
Variations
- Add herbs: Mix chopped parsley, mint, or oregano into the cheese filling for extra flavor.
- Add honey drizzle: For a sweet-savory balance, drizzle with warm honey just before serving.
- Make it spicy: Add a pinch of chili flakes to the filling for a bit of heat.
- Use different cheese: Blend in goat cheese or cream cheese for a tangier or richer filling.
- Mini triangles: Instead of pouches, fold into triangles for a classic phyllo presentation.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crisp. Avoid microwaving to preserve the flaky texture.
Freezing: Unbaked pockets can be frozen in a single layer, then transferred to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
FAQs
Can I make these ahead of time?
Yes, assemble the pockets and refrigerate for up to a day before baking. Wait to garnish with pomegranate and dill until serving.
Can I use pre-crumbled feta?
Yes, though block feta tends to have better flavor and texture. Either will work well.
What’s the best way to seal the phyllo?
Pinch gently at the top to seal. Brushing with butter also helps the layers stick together.
How thin should I roll or handle the phyllo?
Phyllo sheets are already thin; handle carefully to prevent tearing. Keep unused sheets covered with a damp towel to avoid drying out.
Can I make these into larger parcels?
Yes, simply cut larger squares and increase the filling amount. Adjust baking time slightly.
Do I need to thaw the phyllo dough first?
Yes, thaw in the refrigerator overnight or at room temperature for a few hours before use.
Can I make these vegan?
Use olive oil, omit ricotta, and substitute with a plant-based feta alternative.
Are these best served hot or at room temperature?
They’re best served warm, but also hold up well at room temperature for party platters.
Can I use a mini muffin tin?
Yes, press the phyllo squares into mini muffin tins, fill, and fold or crimp tops before baking.
What’s the best substitute for pomegranate seeds?
Chopped dried cranberries or fresh red grapes can be used as a sweet and colorful alternative.
Conclusion
Feta Phyllo Pockets offer a perfect combination of flaky pastry, savory filling, and festive garnish. Whether served at a holiday gathering, cocktail party, or Mediterranean-themed dinner, these elegant appetizers are guaranteed to impress. With their bright flavors, crisp texture, and eye-catching finish, they bring a touch of gourmet flair to any occasion.
PrintFeta Phyllo Pockets
Delicate and golden, these Feta Phyllo Pockets are the perfect appetizer for any elegant occasion. Flaky phyllo dough wraps around a creamy feta filling, finished with sesame seeds, dill, and a burst of fresh pomegranate. A bite-sized balance of savory, tangy, and sweet—ideal for holiday spreads or Mediterranean feasts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 pockets
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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8 sheets phyllo dough, thawed
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1/2 cup melted butter or olive oil (for brushing)
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1 cup crumbled feta cheese
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1/4 cup ricotta cheese (optional, for creaminess)
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1/4 tsp black pepper
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1 tsp lemon zest
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2 tbsp sesame seeds
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1/4 cup pomegranate seeds
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Fresh dill, for garnish
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a small bowl, combine feta, ricotta (if using), lemon zest, and black pepper.
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On a clean surface, place one phyllo sheet and brush lightly with butter or oil. Layer with another sheet and repeat until 3–4 sheets are stacked.
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Cut the layered phyllo into 4×4-inch squares.
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Place a teaspoon of the cheese mixture in the center of each square. Fold the corners inward to form a pouch and pinch gently to seal.
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Arrange the pockets seam-side down on the baking sheet. Brush tops with butter/oil and sprinkle with sesame seeds.
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Bake for 15–18 minutes or until golden and crisp.
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Let cool slightly, then top with pomegranate seeds and fresh dill before serving.
Notes
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Phyllo dries quickly—cover with a damp towel while assembling.
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Can be prepped ahead and baked fresh before serving.
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For a sweeter twist, drizzle with honey after baking.
Nutrition
- Calories: 130 kcal per piece