Feta 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
Find it online: https://yumfoodusa.com/feta-phyllo-pockets/