The rich flavor of this dish, enhanced by its bold sauce, makes it a winning appetizer.
Phyllo Pockets with Roasted Peppers and Feta Cheese
Recipe By Leah Barzel
- Cooking and Prep: 1.5 h
- Serves: 12
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Contains:
Ingredients (11)
Main ingredients
Pesto-Pistachio Sauce
Start Cooking
Prepare Filling
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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.
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Lower oven heat to 420 degrees Fahrenheit. In a bowl, combine the peppers with the cheese and black pepper.
Assemble
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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.
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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.
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Repeat with the remaining two sheets of phyllo.
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Place the filled dough pockets on a baking sheet lined with Gefen Easy Baking Parchment Paper and bake until golden.
Prepare the Sauce
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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
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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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