Easy Phyllo Appetizers

You'll have to make this appetizer at your next holiday party!
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During the holidays I’m always looking for easy appetizers that leave me time to spend with those who matter but still satisfy my taste buds.

We have two phyllo fillings to get to and both of these recipes make about 90 triangles and these are great because you can even make them ahead of your holiday party and freeze them for up to one month. Later you can bake from frozen as long as you increase the cook time.

Ingredients

300g
Frozen leaf spinach, thawed
Half 250g
Cream cheese brick at room temperature
2
Green onions, Finely chopped
2 tbsp
Chopped fresh dill or parsley
1/8 tbsp
Salt
1/2 cup
Crumbled feta
1 box (454g)
Phyllo pastry (thawed)
1/2 cup
Butter, melted

Chèvre and Cranberry Bites

300g log
Plain goat cheese at room temperature
1/2 cup
Whole berry cranberry sauce
1 tsp
Fresh thyme leaves, Chopped
1 box (454 g)
Phyllo pastry, Thawed
1/2 cup
Butter, melted

Instructions

To make the spanakopita you will need to: 
  1. Preheat the oven to 400 degrees F.
  2. Line a large rimmed baking pan with parchment paper.
  3. For the filling, put the spinach in a colander, then squeeze as much liquid as possible from it (squeeze handfuls of it as hard as you can).
  4. Combine the spinach with the cream cheese, onions, dill or parsley and salt in a large bowl and stir very well until combined (you can do this with an electric mixer if you prefer).
  5. Stir in the feta. Reserve.
For the second filling: 
  1. Stir the goat cheese, cranberry sauce and thyme together until well combined. Reserve.
  2. Place one sheet of phyllo on the counter in landscape orientation, then brush it lightly with butter using a natural bristle brush, covering the entire surface lightly.
  3. Place another sheet on top and brush lightly with butter.
  4. Using a knife or pizza cutter, slice the stack into 8 long ribbons.
  5. At this point, you should have defrosted phyllo. You can thaw it in the package overnight in the fridge.
  6. Place one sheet of defrosted phyllo on the counter in landscape orientation, then brush it lightly with butter using a natural bristle brush, covering the entire surface lightly.
  7. Place another sheet on top and brush lightly with butter. Using a knife or pizza cutter, slice the stack into 8 long ribbons.
  8. Place a teaspoon of the mixture at the bottom of each ribbon, then fold up into a triangle.
  9. Place on the prepared sheet and brush with butter. Repeat with the remaining phyllo and filling.
  10. Bake for 12 to 17 minutes or until the triangles are deeply golden. Cool to room temperature on a rack.

Nutrition

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