Yield: 12 servings
Ingredients
- ½ package phyllo dough
- 1/4 cup melted unsalted butter
- 1 roasted red pepper, peeled and seeded, chopped
- ½ cup crumbled feta cheese
- Pinch chile flakes, to taste
- Handful fresh dill, chopped
Method
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- While working with phyllo, keep covered with lightly dampened towel so pastry doesn’t dry out.
- Cut phyllo sheets into 5-inch squares.
- Lay one square of phyllo on a board and brush with melted butter. Lay another square on top but turn it 45 degrees, brush with more butter, repeat so there are there are 3 layers of phyllo.
- Place about 1 ½ tsp. crumbled feta in the centre. Add a sprinkle of roasted red pepper, dill and chile flakes on top of the feta. Bring ends of phyllo together to create a bundle. Twist to secure. Brush with more butter. Transfer to baking sheet.
- Repeat to make 12 bundles.
- Bake until phyllo is golden brown, about 10 to 15 minutes.