Recipe Ingredients
- 1 (8-ounce) block feta cheese
- 8 sheets Athens Phyllo Dough
- 1/2 cup apricot preserves
- 1/2 cup finely chopped pistachios
- 6 tablespoons unsalted butter, melted
- Chopped fresh thyme, for garnish
- Honey, for drizzling
Recipe Directions
- Preheat oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray. Cut feta into 4 rectangular sticks.
- Place 2 sheets of phyllo dough on clean work surface, with the long side facing you. Brush evenly with melted butter. Top with 2 more sheets, brush again, and continue layering and brushing with butter until all the phyllo is stacked.
- Place feta sticks in a single row about 2-inches from the edge closest to you. Spoon preserves evenly over feta. Sprinkle pistachios evenly over preserves.
- Carefully fold phyllo up and over the filling, rolling tightly into a log. Cut into 12 even pieces using a serrated knife.
- Place phyllo bites, cut-side-down, in prepared muffin tin. Bake until golden-brown and crisp, about 17 to 20 minutes.
- Allow to cool for about 10 minutes before inverting bites onto a wire rack to cool completely. Garnish with fresh thyme and drizzle with honey before serving.
