Phyllo Pockets with Roasted Peppers and Feta Cheese

Leah Barzel Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 12
  • Contains:

The rich flavor of this dish, enhanced by its bold sauce, makes it a winning appetizer.

Ingredients (11)

Main ingredients

Pesto-Pistachio Sauce

Start Cooking

Prepare Filling

  1. Preheat oven to 450 degrees Fahrenheit and roast the peppers until soft and just turning black. Place in a paper or plastic bag until cool. Peel and slice in 1/2-inch slices. 

  2. Lower oven heat to 420 degrees Fahrenheit. In a bowl, combine the peppers with the cheese and black pepper. 

Assemble

  1. Lay one sheet of phyllo dough onto a flat surface and brush with olive oil. Lay a second sheet on top of the first and cut the two sheets into six squares. 

  2. Place one tablespoon of the pepper-feta mixture in the center of each square and close gently, pinching the two sides together in the center and then the other two sides. Use a drop of water to hold the sides together. 

  3. Repeat with the remaining two sheets of phyllo.

  4. Place the filled dough pockets on a baking sheet lined with parchment paper and bake until golden. 

Prepare the Sauce

  1. Place lemon juice, olive oil, basil and parsley in a food processor and pulse until almost smooth. Add pistachios and grind coarsely. Add seasonings and pulse until well blended. 

To Serve

  1. Arrange a phyllo square on a serving plate and spoon a tablespoon of sauce on top. Serve warm. 

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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