Reviewed: Jul. 6, 2007

Hi, I made these and thought the feta cheese by its self is way to overpowering the feta needs to be mixed with some other cheeses or something wont make again, sorry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUGARPLUM03

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Syracuse, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

My family makes a Maltese appetizer that takes forever to make. The crust on these can't compare, but they continue to get rave reviews when I make them. I can't stay away from making them every chance I get. I did use egg white instead of yolk to brush, seems to make it flakier.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kristi-Belle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

These were pretty good, but I'm only giving it three stars because I made quite a few changes. I added oregano and garlic powder to the feta mixture. I used phyllo pastry and I had to cut the cooking time to twelve minutes. This recipe has potential, but only if you add to it, and I'm glad I read other reviews before I made these foldovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2007

I used regular phyhllo shells and flavored phyllo shells along with flavored feta with mozzarella cheese and spinach. These were a huge hit!!! I have been requested to make them for all of our get togethers. These were super easy to make and by using the shells you can make more than enough for everyone!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Storm

Cooking Level: Intermediate

Home Town: Prince Frederick, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2007

These get demanded when ever I ask someone "What can i bring?"

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zale

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2006

My family loves these! We are Maltese and have a similar snack called a Pestutsi (SP?) that take days to make. These are just as good! I brush with egg white instead of yolk, it seems to come out flakier that way. I have also varied the size - one puff pastry makes either 9 larger ones (family prefers this), but after a special request from a friend I made them smaller, each puff pastry sheet making 16. Either way is good, I prefer large. You won't be sorry you made these!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kristi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2006

These were not bad. But I couldn't give them higher than a three. The taste was okay but didn't wow anyone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2006

A big hit at my Thanksgiving dinner. I used the flavored feta cheese. I froze them unbaked and then baked them frozen about an hour before serving - baking time approximately 30 minutes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Leslee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2006

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.

Was this review helpful? [ YES ]
83 users found this review helpful

Reviewer:

Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2006

I brought these to a family holiday and they didn't go over as well as I'd hoped... I didn't do a great job with the puff pastry, so I take partial credit for that. I used tomato basil feta, which made for very good flavor, but the finished texture wasn't great. They didn't get melty and gooey like I think people - and I - expected when they heard "cheese" foldovers. I want to give this another shot, and maybe mix the feta with another cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAMMYSAUCE

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2006

Big hit at a party

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Leslie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2006

i used the feta pre-seasoned with mediterranean herbs - mmmmmm!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rhodora

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2006

Not as tangy as I had hoped. Tastes more like a quiche than feta. Very good brunch type item though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FANIFERGUS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2006

Everyone loved these!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMBERT82

Cooking Level: Expert

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2006

These were just ok to me. I added black olives, chedder cheese, and red bell peppers but I think the feta cheese is just too overpowering. I will make these again but will use mozzarella cheese.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TSHERE

Cooking Level: Intermediate

Living In: Ripley, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2006

These were delicious, a big hit at the party. Instead of folding them into triangles, I put the filling into the middle of the square and brought all the sides up and twisted them so they looked like little presents. Fantastic, thanks for a great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amanda Leonard

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: Pembroke, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2006

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!

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

MRONUFRAK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2006

These were disgusting, and way too soft and chewy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Fatty McTubs the Ninth

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2006

Yummy! I cut each sheet of puff pastry in the package into 9 squares, making 18 squares/servings total. I used tomato basil feta in half, and garlic herb feta in the other half. I folded one flavor into triangles and the other into rectangles. It's easier to seal if you put egg wash on the edge as a "glue" instead of water. I've also made these with cheddar cheese and broccoli instead of feta and green onions when we ate with a family that hated feta.

Was this review helpful? [ YES ]
3 users found this review helpful