Phyllo Pastry Fingers
Delight your taste buds with these irresistibly crispy and golden-brown Phyllo Pastry Fingers, perfect as an appetizer or party snack! Each delicate phyllo sheet is layered with melted butter, wrapped around a creamy filling of softened cream cheese, tangy crumbled feta, and vibrant spinach, seasoned with garlic, salt, and freshly ground black pepper. The phyllo is folded into elegant triangular shapes, brushed with butter for a flaky finish, and optionally garnished with sesame seeds for a nutty crunch. Baked to perfection in just 25 minutes, these bite-sized treats are a blissful combination of savory, creamy, and crunchy textures. Serve them warm for a crowd-pleasing addition to any gathering, or pair these phyllo pastries with a tangy yogurt dip for an extra burst of flavor.
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 100 grams Unsalted butter, melted
- 200 grams Cream cheese, softened
- 100 grams Feta cheese, crumbled
- 100 grams Spinach, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 piece Egg, beaten (for sealing edges)
- 2 tablespoons Sesame seeds (optional, for garnish)
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the cream cheese, feta cheese, chopped spinach, minced garlic, salt, and black pepper. Mix until fully incorporated and set aside.
Unroll the phyllo pastry sheets and cover them with a damp kitchen towel to prevent drying out.
Take one phyllo sheet and place it on a clean surface. Lightly brush the surface with melted butter.
Layer a second phyllo sheet on top and brush it with melted butter as well.
Cut the layered phyllo sheets lengthwise into 4 equal strips.
Place about 1 tablespoon of the filling mixture at one end of each strip. Fold the phyllo over the filling like a flag to form a triangular shape, enclosing the filling as you fold along the length of the strip. Continue folding until the strip is fully wrapped into a compact shape.
Brush the outer surface of the folded phyllo fingers with melted butter for a golden finish.
Transfer the folded phyllo fingers to the prepared baking sheet.
Repeat the process with the remaining phyllo sheets and filling.
If desired, brush the tops with beaten egg and sprinkle sesame seeds over them for added texture and flavor.
Bake in the preheated oven for 20-25 minutes or until golden brown and crisp.
Remove the phyllo fingers from the oven and let them cool slightly before serving. Enjoy while warm!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
