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5 Fabulous phyllo appetizer recipes

If you’re intimidated by those paper-thin sheets of phyllo dough, then we’ve got some appetizer recipes that will give you finger food confidence for your next cocktail party or multicourse dinner party. Using phyllo dough is easy, and here are five appetizer recipes to prove it.

Fresh fig and goat cheese phyllo triangles recipe

Figs and goat cheese are made for each other, especially when they are tucked in between light, flaky sheets of phyllo. Be sure to keep the phyllo sheets covered with a damp towel until you’re ready to use them; this will make them easier to handle and keep them from drying out.

Yields 30


  • 8 ounces goat cheese, softened
  • 1/4 cup pecans, finely chopped
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 20 sheets phyllo dough
  • 15 fresh small figs, coarsely chopped
  • 1/4 cup balsamic vinegar


  1. Preheat the oven to 350 degrees F.
  2. Use your fingers to crumble the goat cheese into a medium bowl. Add the pecans and honey, and mix well.
  3. Stack 4 sheets of phyllo onto a cutting board, and lightly brush each sheet with oil. Use a sharp knife to cut the stack into 6 squares. (Keep the remaining sheets of phyllo covered with a damp towel.)
  4. Place 1 tablespoon or so of chopped figs onto the centre of each square. Top with 2 to 3 teaspoons of the goat cheese mixture. Drizzle with a little vinegar.
  5. Brush the edges of the phyllo squares with water, and bring the opposite corners together to form a triangle. Press the edges together to seal them. Place the phyllo squares onto a large baking sheet, and brush each triangle with olive oil.
  6. Repeat 4 more times to use the remaining phyllo sheets and filling. You will have 30 triangles.
  7. Bake for 12 to 15 minutes or until the phyllo squares are golden brown. Serve warm.

Avocado shrimp bites recipe

If working with sheets of phyllo freak you out, then take advantage of ready-to-bake phyllo cups. Athens Foods offers 15-count packages of mini phyllo shells that require nothing more than filling and baking. In this easy appetizer recipe, you don’t even need to turn on the oven.

Yields 15


  • 2 ripe avocados, halved, pitted, peeled and mashed
  • 6 ounces salad shrimp, chopped
  • Finely grated zest and juice of 1 lime
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 tablespoons green onions, minced
  • 1 tablespoon light mayonnaise made with olive oil
  • Pinch cayenne, to taste
  • 15 Athens Mini Fillo Shells (1 box)


  1. In a medium bowl, combine the avocado, shrimp, lime zest and juice, cilantro, green onions, mayonnaise and cayenne.
  2. Fill each shell with the avocado mixture, and garnish with a sprinkling of cilantro. Serve immediately.

Phyllo-wrapped baked Brie with orange marmalade and walnuts recipe

Baked Brie is an elegant yet simple appetizer you can pull together in minutes. Bake time is 20 minutes, and you need 10 minutes to let it cool, so time your prep accordingly.

Serves 12


  • 1/2 cup orange marmalade
  • 1/2 teaspoon ground cinnamon
  • Pinch crushed red pepper flakes
  • 1/2 cup walnuts (toasted, if desired)
  • 1 (8 ounce) round Brie cheese
  • 20 sheets phyllo dough (thawed, if frozen)
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 tablespoon water


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, stir together the marmalade, cinnamon, red pepper flakes and walnuts.
  3. Remove the rind from the top of the Brie, and top it with the marmalade mixture.
  4. Taking 1 phyllo sheet at a time, stack 2 sheets, brushing each with coconut oil. Lay 2 sheets of phyllo on top of the stack at a 90-degree angle, making a cross and brushing each with oil. Repeat the cross pattern with the remaining phyllo sheets and oil.
  5. Place the Brie in the centre of the cross, and bring the phyllo up around the cheese, folding the sheets over to enclose the Brie.
  6. In a small bowl, beat together the egg and water to make egg wash. Brush the egg wash over the phyllo round.
  7. Place the round onto a baking sheet, and bake for 20 to 25 minutes or until golden brown. Let cool 10 minutes before serving.

Mediterranean phyllo rolls recipe

Yields 18


  • 1 egg
  • 4 ounces crumbled feta cheese
  • 6 ounces softened cream cheese
  • 3 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
  • 3 tablespoons Kalamata olives, pitted and finely chopped
  • 4 fresh basil leaves, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly ground black pepper, to taste
  • 12 sheets phyllo pastry, thawed if frozen
  • 1/3 cup extra-virgin olive oil


  1. Preheat the oven to 350 degrees F.
  2. In a food processor, combine the egg and the cheeses. Process until smooth.
  3. Add the tomatoes, olives, basil, parsley and black pepper. Pulse to combine.
  4. Stack 4 sheets of phyllo onto a clean surface, brushing each sheet with olive oil. Using a sharp knife, cut the stack crosswise into 6 strips. (Keep the remaining phyllo sheets covered with a damp towel.) 
  5. Spread a thin layer of filling onto each stack, keeping a 1/2-inch border along the long sides and the ends. Starting at a narrow end, roll the phyllo over the filling and all the way to the other end. Seal the ends by brushing them lightly with water and gently pressing them together.
  6. Transfer the rolls to a large baking sheet, and brush them with olive oil. Repeat 2 more times, using the remaining sheets and filling (you may have some filling left over).
  7. Bake for 15 minutes or until the rolls are golden brown.

Chocolate cheesecake phyllo nibbles recipe

Yields 15


  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons sugar
  • 1 teaspoon cocoa powder
  • 1 egg
  • 1 teaspoon Rodelle’s pure vanilla extract
  • 2 teaspoons grated orange zest
  • 15 Athens Mini Fillo Shells (1 box)
  • Dark chocolate, finely shaved
  • 15 fresh mint leaves


  1. Preheat the oven to 325 degrees F.
  2. In a mini food processor, blend together the cream cheese, sugar and cocoa powder until smooth.
  3. Add the egg, vanilla extract and orange zest, and continue to blend until smooth.
  4. Spoon the cream cheese mixture into the shells. Place the shells onto a baking sheet, and bake for 12 to 15 minutes.
  5. Let cool for 10 minutes. Garnish with dark chocolate and a mint leaf.
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