Feta Herb Puff Pastry Wedges Recipes

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FETA-HERB PUFF PASTRY WEDGES



Feta-Herb Puff Pastry Wedges image

Reach for store-bought pesto to make these five-ingredient appetizers packed with loads of Italian flavor.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 5

1 sheet frozen puff pastry (from 17.3-oz package)
1/4 cup basil pesto
1/3 cup crumbled feta cheese
2 tablespoons pine nuts
2 tablespoons coarsely chopped fresh basil leaves

Steps:

  • Let puff pastry stand at room temperature 40 minutes to thaw.
  • Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
  • Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
  • Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 55 mg, Sugar 0 g, TransFat 0 g

FETA CHEESE FOLDOVERS



Feta Cheese Foldovers image

Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.

Provided by Christine L.

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 12

Number Of Ingredients 5

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
  • Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 19.4 g, Cholesterol 49.4 mg, Fat 20.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 7 g, Sodium 319.3 mg, Sugar 1.1 g

FETA PUFFS



Feta Puffs image

Categories     Food Processor     Bake     Cocktail Party     Vegetarian     Quick & Easy     Feta     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 21 hors d'oeuvres

Number Of Ingredients 9

1 sheet puff pastry (from a 17 1/4-ounce package), thawed
All-purpose flour for dusting
3 1/2 ounce feta, crumbled (scant 1/2 cup)
1 tablespoon heavy cream or 1/2 tablespoon whole milk
1/8 teaspoon black pepper
1 large egg, lightly beaten
1 1/2 tablespoons fresh thyme leaves
Special Equipment
parchment paper

Steps:

  • Preheat oven to 425°F.
  • Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
  • Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
  • Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
  • Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.

FETA PUFFS



Feta Puffs image

Make and share this Feta Puffs recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 27m

Yield 21 appetizers

Number Of Ingredients 8

1 sheet puff pastry, thawed (from a 17 1/4-oz package)
all-purpose flour, for dusting
3 1/2 ounces feta, crumbled (scant 1/2 cup)
1 tablespoon heavy cream or 1/2 tablespoon whole milk
1/8 teaspoon black pepper
1 large egg, lightly beaten
1 1/2 tablespoons fresh thyme leaves
parchment paper

Steps:

  • Preheat oven to 425°F.
  • Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
  • Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
  • Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
  • Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
  • Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.

Nutrition Facts : Calories 83.7, Fat 6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 88.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.3, Protein 1.9

CRUSTY HERB POTATO WEDGES



Crusty Herb Potato Wedges image

Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicone mat we are baking on is a very nice thing to have in your kitchen.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 2

Number Of Ingredients 5

2 Russet potatoes, each cut into 6 equal wedges
olive oil
1 tablespoon herbes de Provence
1 pinch paprika, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
  • Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 37.5 g, Fat 7 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 13.1 mg, Sugar 1.7 g

SUMMER HERB & FETA PIES



Summer herb & feta pies image

These little filo pastry parcels are packed with a cheese, basil, mint and watercress filling - perfect for a picnic

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 50m

Number Of Ingredients 12

large bunch watercress
good handful basil , roughly chopped
good handful mint , roughly chopped
4 spring onions , roughly chopped
2 large eggs
freshly grated nutmeg
100g feta , cut into small cubes
85g artichoke hearts in oil from a jar, drained and chopped
50g butter
270g pack filo pastry sheets
2 tbsp freshly grated parmesan (or vegetarian alternative)
Garden tomato salad , optional - see Goes well with

Steps:

  • Heat oven to 200C/180C fan/gas 6. Remove any thick stalks from the watercress, then chop the rest and put in a food processor with the herbs and spring onions. Blitz for a few secs, then add the eggs, nutmeg and some seasoning, and blitz again briefly - you don't want too fine a chop. Tip the mixture into a bowl and stir in the feta and artichokes.
  • Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares through the layers - you may have too much pastry but the leftovers can be re-wrapped and saved for another recipe . Stack 4 squares of pastry on top of each other, brushing lightly with butter as you go, offsetting each square to get a star shape all round the edge. Continue until you have 8 stacks.
  • Press each stack into a deep-hole muffin tin and fill with the feta mixture. Fold over the pastry to enclose the filling, pinching it together. Brush the tops with the remaining butter and sprinkle with Parmesan. Bake for 25 mins until the pastry is golden and crisp. Leave to cool for a few mins, then remove the tins and cool completely on a wire rack. Pack into a plastic container to take to the picnic and serve with a tomato salad, if you like.

Nutrition Facts : Calories 223 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

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