Honey Feta Pistachio Bites are crispy rolls of salty feta in buttery phyllo pastry with fig jam and crushed pistachios. Sliced into mini bites and baked in a mini muffin tin. They are topped with a sweet, sticky and spicy drizzle of hot honey for the ultimate sweet and salty appetizer!
Honey Feta Pistachio Bites Recipe
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Honey Feta Pistachio Bites are the ultimate sweet, salty and spicy appetizer! Buttery layers of phyllo are covered in fig jam and crushed pistachios. Rolled around logs of salty feta cheese, sliced and baked in a mini muffin tin until golden, then drizzled with hot honey. Some of our most popular appetizers are our muffin tin appetizers because they are a complete game changer. You can make 24 appetizer bites in a fraction of the time, like our viral cheese cups four ways!
They look so pretty on a platter and every bite is crispy, creamy and crunchy. They are perfect for holiday parties, game day snacks, and pot lucks! We recommend making a double batch because these always disappear first and have our guests asking for more!
What are Honey Feta Pistachio Bites
These bites are a twist on the Greek appetizer feta me meli, which is feta wrapped in phyllo and drizzled with honey. This version adds a layer of fig jam and crushed pistachios inside. Baked in a mini muffin tin to create the cutest two bite crispy appetizers they are a game changer. Everyone loves a good sweet and salty appetizer with a kick of spice.
Greek Recipe Pairings
Ingredients
- Block Feta - salty, creamy and holds its shape when baked. The feta is the star of the show for this appetizer. We do not recommend swapping it for another cheese. The only cheeses that would hold up the same way as feta would be halloumi or paneer.
- Phyllo Dough - bakes up flaky and super crispy. Phyllo pastry is very thin paper like sheets of pastry. It is different than puff pastry or short crust pastry. Make sure you purchase phyllo pastry, or it is also called filo pastry.
- Butter - brushed between the layers for golden and crispy pastry. It is the key to making sure the phyllo pastry does not crack when it is rolled.
- Fig Jam - this sweet and sticky jam is the perfect pairing for the salty feta!
- Pistachios - add crunch and a pop of green. We love the classic Greek combination of feta and pistachios.
- Hot Honey - a drizzle of sweet, sticky, and spicy hot honey is the perfect addition to these appetizer bites. You can also use regular honey if you prefer to add no spice.
How to Make Honey Feta Pistachio Bites
Full Printable Recipe at Bottom of page
- Preheat the oven to 400°F and brush a 24-cup mini muffin tin with melted butter.
- Pat the feta dry with paper towels. Cut the block in half horizontally, then cut each half into long logs about ½ inch thick.
- Lay 1 sheet of phyllo on a clean surface with a long side facing you and brush lightly with melted butter. Top with another sheet and brush with more butter. Repeat until you have 4 sheets stacked but do not brush the top sheet with butter.
- Spread half of the fig jam in a thin layer over the top sheet of phyllo. Then sprinkle the crushed pistachios over top.
- Arrange the feta logs end to end in a line along the bottom long edge of the phyllo pastry.
- Roll up the pastry tightly into a long log around the feta. Place the log seam side down.
- Brush the top of the log with melted butter. Then use a sharp knife to slice each log into 24 pieces.
- Place each piece cut side up in the mini muffin tin.
- Drizzle each of the bites with hot honey, or regular honey.
- Bake for 15 to 18 minutes, or until the pastry is golden and crispy.
- Let cool in the pan for 2-3 minutes or until cool enough to handle. Then carefully use a fork to transfer the bites to a serving platter. Optional: garnish with more hot honey and chopped pistachios. Serve and enjoy!
Tips for the Best Bites
- Keep the Phyllo Covered - it dries out and cracks quickly. While working, keep the leftover sheets of pastry covered with a damp paper towel or kitchen towel.
- Use a Mini Muffin Tin - it keeps the bites round and gets the pastry nice and crispy. You can also bake the bites in a regular baking tray lined with parchment paper. Space the bites ½ inch apart and generously grease the tray with melted butter.
- Flavor Variations - we love the combination of fig jam and pistachios. You can also use peach jam, apricot jam or pepper jelly. Swap the pistachios for any nuts you have on hand such as almonds, pecans, or walnuts.
FAQ
Oven - reheat at 350°F for 4 to 5 minutes.
Air Fryer - reheat at 350°F for 3 to 4 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes! Freeze unbaked bites for up to 2 months and bake from frozen.
Assemble and freeze the bites unbaked up to 2 months ahead.
Yes! These bites are already vegetarian.
Use a vegan feta, brush the phyllo with olive oil and use maple syrup or agave instead of honey.
Use gluten free phyllo dough.
Use dairy free feta and brush the phyllo with olive oil.
More Easy Appetizers
- Prosciutto Wrapped Brie and Fig Puffs
- Feta Roasted Red Pepper Dip
- Candied Bacon Boursin Crackers
- Charcuterie Flatbread Pizza
- Greek Layer Dip
Enjoy!
- Sab
Honey Feta Pistachio Bites
Ingredients
Instructions
- Preheat the oven to 400°F and brush a 24-cup mini muffin tin with melted butter.Note: If you do not have a mini muffin tin you can also bake the bites on a regular baking tray lined with parchment paper, and space the bites ½ inch apart.
- Pat the feta dry with paper towels. Cut the block in half horizontally, then cut each half into long logs about ½ inch thick.
- Lay 1 sheet of phyllo on a clean surface with a long side facing you and brush lightly with melted butter. Top with another sheet and brush with more butter. Repeat until you have 4 sheets stacked but do not brush the top sheet with butter.
- Spread half of the fig jam in a thin layer over the top sheet of phyllo. Then sprinkle the crushed pistachios over top.
- Arrange the feta logs end to end in a line along the bottom long edge of the phyllo pastry.
- Roll up the pastry tightly into a long log around the feta. Place the log seam side down.
- Brush the top of the log with melted butter. Then use a sharp knife to slice each log into 24 pieces.
- Place each piece cut side up in the mini muffin tin.
- Drizzle each of the bites with hot honey, or regular honey.
- Bake for 15 to 18 minutes, or until the pastry is golden and crispy.
- Let cool in the pan for 2-3 minutes, or until cool enough to handle. Then carefully use a fork to transfer the bites to a serving platter. Optional: garnish with more hot honey and chopped pistachios. Serve and enjoy!
Nutrition
Ana says
So highly addictive! They were all gone in no time. Next time I need to double the amount I make 🙂
Tony says
So good and will make again!