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Feta, Walnut & Date Phyllo Bites

Feta Walnut Date Phyllo
YIELD: Makes 16

This Phyllo dough recipe gives the perfect amount of crisp and crunch with a delicate center.

Ingredients

  • 12 sheets of phyllo pastry
  • 3/4 cup cream cheese
  • 1/2 cup crumbled feta
  • 1/2 cup chopped walnuts
  • 3/4 cup chopped Medjool dates
  • 1/2 tsp cracked black pepper
  • 1/2 cup clarified butter
  • 1/2 cup Panko bread crumbs

Preparation

  1. Preheat oven to 425F and line a large baking sheet with parchment paper.
  2. In a food processor add the cream cheese and mix to smooth out, then add the feta, walnuts, and dates and pulse just to combine.
  3. Using a spatula, transfer the mixture to a bowl for easier scooping.
  4. Keeping phyllo sheets under a damp towel so they do not dry out, place one sheet down and use a pastry brush to brush on butter all over, sprinkle with panko crumbs lightly all over (roughly 1 tbsp) and repeat again for 3 layers (the third layer does not require panko crumbs).
  5. Use a pizza cutter to make 4 equal cuts up to length of the phyllo.
  6. Spoon a generous tbsp of mixture onto the bottom corner of the phyllo and start to fold the phyllo into triangles, repeating for the next three sliced sections.
  7. Repeat this process for a total of 4 times to make 16 triangles.
  8. Place the triangle on the parchment lined baking sheet and place in the oven to bake for 10-12 minutes until the phyllo is flaky and slightly golden.
  9. Remove and transfer to a serving platter with fresh sliced dates.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.