Description
These Feta Fillo Crinkle Pies are a delightful Greek-inspired appetizer featuring layers of delicate fillo pastry crinkled into spirals, filled with creamy feta cheese, brushed with rich melted butter, baked until golden and crisp, and finished with a sprinkle of black sesame seeds and a drizzle of honey for a perfect balance of savory and sweetness.
Ingredients
Scale
Pastry
- 375 g Antoniou fillo pastry
- 250 g unsalted butter, melted and clarified
Filling
- 350 g feta cheese, finely crumbled
Toppings & Serving
- Black sesame seeds
- Honey, for serving
Instructions
- Prepare the pastry: Bring the fillo pastry to room temperature while still in its packaging to prevent it from cracking or tearing during handling.
- Preheat oven and tray: Preheat your oven to 180°C fan-forced and lightly grease a baking tray with butter to prevent the pies from sticking.
- Cut the fillo sheets: Cut the stack of fillo sheets in half parallel to the shorter side, creating manageable-sized sheets for the pies.
- Assemble first layer: Place one sheet of fillo on your work surface with the long edge facing you, brush it generously with melted butter, and evenly sprinkle finely crumbled feta cheese over the top.
- Add second layer and crinkle: Layer a second fillo sheet on top, brush with more melted butter, then gently crinkle the pastry into a concertina (accordion) shape to add texture and volume.
- Form spiral shapes: Coil the crinkled pastry into a spiral shape, creating a crinkle pie, and place it onto the prepared baking tray. Repeat this process with all remaining pastry sheets and feta filling.
- Finish the pies: Brush the tops of each spiral pie with remaining melted butter and sprinkle generously with black sesame seeds for a nutty crunch.
- Bake the pies: Bake the pies in the preheated oven for about 40 minutes, or until they become golden brown and crisp on the outside.
- Serve: Serve the feta fillo crinkle pies warm, drizzled with honey to add a subtle sweetness that complements the salty feta.
Notes
- Make sure the fillo pastry is at room temperature to prevent tearing.
- Brush each layer with plenty of butter to ensure a crisp, flaky texture.
- You can substitute black sesame seeds with regular sesame seeds if preferred.
- These pies are best served warm but can be reheated gently without losing crispness.
- Store leftovers in an airtight container and reheat in the oven for best texture.
