Phyllo-Wrapped Baked Feta
This might be one of the most delicious, crowd-pleasing, EASY appetizers out there. Flaky, creamy, sweet and salty (and a tiny bit spicy) Phyllo-Wrapped Baked Feta.
The Wine Pairing
An appetizer like this BEGS for a crisp, acidic, mineral-driven white wine. The wine’s acidity helps to refresh the palate between each creamy, salty bite, while the salt from the feta helps to temper the wines acidity and bring out all of it’s beautiful flavours! There are so many potential pairings out there, like Assyrtiko, Gruner Veltliner, or Sancerre, but this Rotgipfler was absolutely perfect. The honey-like flavour and hint of spice and saltiness in the wine match beautifully with hot honey and the salty feta!
My Wine Recommendation
If you’ve never heard of Rotgipfler, you are not alone! This stunning and rare grape variety, pronounced ROHT-GIP-FLAR, is exclusively from the small Thermenregion wine growing area in Neiderosterreich, Austria. The 2021 Johanneshof Reinisch Thermenregion Rotgipfler is dry (not sweet) with tart refreshing acidity and a light-to-medium body. It’s juicy, mineral-driven, and fruit forward with notes of pear, green apple, and peach, finishing with a touch of honey, spice, and salinity. If you’re into Gruner Veltliner or Sauvignon Blanc, you will LOVE this wine!
Phyllo-Wrapped Baked Feta
Ingredients
Instructions
- Combine ingredients for marinade/dressing in a dish that can fit the block of feta.
- Place feta in the marinade, cover, and store in the fridge for 1 hour (flipping halfway).
- Preheat oven to 400 F and then prepare Phyllo sheets. Lay out one sheet and brush half with melted butter. Fold crosswise to create two rectangular layers and brush the top layer with more butter. Add second sheet overtop and repeat, followed by the third sheet. You should be left with a rectangle consisting of 6 phyllo pastry layers with melted butter in between each.
- Remove feta from the marinade (reserve to be used as a dressing for microgreens). Place the marinated block of feta in the middle of the phyllo dough. Wrap dough around the feta by folding each side inwards, brushing with more melted butter as needed to ensure all sides are well stuck together.
- Place phyllo-wrapped feta on a baking sheet and bake at 400 F for 15 minutes (or until pastry is golden and flaky).
- Place peashoots/microgreens on your serving dish of choice and drizzle with 1-2 tbsp of leftover marinade/dressing. Place phyllo-wrapped feta overtop, drizzle with hot honey and garnish with chopped pistachios.
- Enjoy immediately with a chilled glass or two of Rotgipfler, Assyrtiko, or Gruner Veltliner!
