"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive." — Christine L.
Watch video tips and tricks
feta cheese, crumbled
finely chopped green onions
1 (17.5 ounce) package
frozen puff pastry, thawed
egg yolk, beaten with 1 teaspoon water
I made this for a baby shower and it was a big hit! But I made several changes to give it more color and flavor, per other people's suggestions. I used garlic/herb feta cheese and added 2 T. chopped black olives, 1/2 c. toasted almond slices, 1/4 c. roasted red peppers, chopped and one more egg. Also, I used phyllo shells instead of the pastry dough. This was MUCH EASIER! I scooped 1 t. into each shell and baked at 350 for 5-8 min. The colorful ingredients made for a great presentation in the shells. I recommend buying 60 shells (4 boxes) for this recipe. Also, I made the feta mixture ahead of time and froze it. Then thawed overnight before baking and serving.
The best part about these was the puff pastry. The filling left MUCH to be desired. I even added garlic and parsley but still very bland and dry. I love the little tasty pockets of puff pastry with the egg wash though. Just needs a better filling. Maybe mixing the feta with some cream cheese and adding a vegie would help. I will make these again.
These were a hit at a Christmas party recently. Instead of doing the foldovers, I put the mixture in little mini fillo dough shells (in the freezer section) That cut the prep time down to 3 min! YUM!
These were very good. My family enjoyed them a lot. I made these in advance, froze them and thawed in the fridge overnight and followed the heating instructions. I'll be making these again!
This is my favorite appetizer recipe and they go like hotcakes every time I make them. I use Athenos feta, double the green onions, and add diced red bell pepper to 1/2 of the mixture so I can offer two different flavors. I think brushing them with the egg mixture makes them look a lot nicer, and you definitely have to let them cook until they are puffy and golden brown. They stay very hot inside for a long time, so warn your guests to be careful if they grab them right out of the oven! Next time I will try the flavored feta cheeses, as other reviewers have recommended, for a little zing. But, these are melt in your mouth delicious just the way they are!
I used mediterranean flavored feta cheese (pre-packaged with chopped olives & sun dried tomatoes) and also added cooked, diced chicken. They were great!
This is an appetizer that looks more difficult to make than it is. It's really very easy to put together and the pastries have a nice taste. Based on some of the reviews, I used feta with sun dried tomatoes and basil instead of plain feta. I would like to try them with the plain feta to see which I like better. I did have some trouble sealing the dough (maybe I was too greedy with the filling) but I was pleased that the cheese didn't leak out all over during baking. Although I just made them for my husband and me, I wouldn't hesitate to make them for company.
This is a wonderful recipie! I've used these several times as an appetizer for dinner parties -- every time I get requests for the recipie. Absolutely wonderful served with fresh fruit -- white grapes, strawberries, or honeydew melon! THANKS!
* Percent Daily Values are based on a 2,000 calorie diet.
Feta Cheese Foldovers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 183
These cheesy Pepperidge Farm® Puff Pastry strips are so easy to make!
See how to make a quick and easy “burnt” fig appetizer.
See how to make a pecan-studded cheese ball with Cheddar and cream cheese.