Are you looking for a flavor-packed appetizer to serve at your next party? These feta and olive phyllo triangles are perfect! They can be made ahead of time and kept frozen and are ready in under an hour. The bold flavors of the feta and the olives wrapped in flaky, buttery phyllo are the perfect starter. I think you’re going to love these.
- 10 sheets (#10) country-style phyllo
- ½ pound butter, melted
- ¼ cup olive oil
- 1 leek, thinly sliced
- 12 ounces feta cheese
- 1 egg, slightly beaten
- ½ cup pitted and chopped Kalamata olives
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Sesame seeds
- Preheat the oven to 350 °F, 180 °C.
- Cut the dark green parts of the leek off and discard them along with the root end.
- Slice the leek in half lengthwise. Thinly slice into half-moons and place the slices in a bowl filled with cool water. All of the dirt will sink to the bottom. Lift the leeks out of the water and drain them in a strainer.
- Place the leeks in a pan with the olive oil and season with some salt and black pepper. Cook over medium heat until soft and wilted. About 3 minutes.
- Crumble the feta cheese in a bowl and add the dried oregano, the Kalamata olives, the leeks, and the egg and mix together.
- Cut the phyllo sheets into 3 equal portions.
- Lay a strip of phyllo on a clean work surface and drizzle with some melted butter.
- Place a tablespoon of the filling on the bottom of a strip of phyllo and fold it up flag-style.
- Place the triangles onto a tray lined with parchment paper.
- Brush them all around with melted butter and sprinkle the tops with sesame seeds.
- Bake until golden. About 25-30 minutes
If #10 country-style phyllo is hard to find, you may use regular, #4 phyllo and use 2 strips per triangle. Make sure to drizzle butter between the layers. The triangles can be frozen up to 2 months before they’re baked. Set them in the freezer for 1 hour then wrap the tray in plastic wrap and freeze until ready to bake. Bake them until golden. About 35-45 minutes.