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Apple-Feta Phyllo Mini Pies
These hand pies can be filled with an array of fruits, but apple with feta bring a new Greek twist to these mini-sized desserts.
Servings 6
Author Mary Papoulias-Platis
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1/2
pound
phyllo dough, defrosted
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1/2
cup
melted butter
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3
apples, cored and slices 1/8 inch thin. I did not peel my apples.
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1/4
cup
sugar
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1/8
cup
cinnamon
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1/2
cup
crumbled feta cheese
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1/4
cup
pepito seeds
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Melt the butter and set aside.
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Place one sheet of phyllo on a flat surface. Butter.
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Add one later at a time, buttering each layer until you have three buttered sheets.
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Cut phyllo in six pieces. Once down the center from top to bottom. And in thirds side to side.
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On a greased sheet pan place one square and add apple slices in a circular motion in the center, overlapping slightly. Repeat for remaining 5.
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Sprinkle with sugar and cinnamon.
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Add crumbled feta on top of each pie.
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Sprinkle with pepito seeds.
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Fold the phyllo around the edges of the pie.
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Bake at 350 degrees with 20-25 minutes.
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Serve warm or at room temperature.