Is crinkle feta phyllo bake suitable for parties?

Absolutely. I make this for nearly every gathering. Bake it up to 3 hours ahead, let it cool, and reheat slices in a 350°F oven for 10 minutes right before serving. The scrunched phyllo dough stays impressively crisp, and it’s easy to cut into small squares for an appetizer that feeds a crowd.

Can I use different types of cheese in place of feta?

You can, but the flavor and texture will change. For a similar salty, crumbly texture, try ricotta salata. If you swap it for a softer cheese like goat cheese, reduce the milk by half to prevent a wet filling. The mozzarella is still key for that melty, golden brown top.

Is this crinkle feta phyllo bake vegetarian-friendly?

Yes, it is naturally vegetarian. The filling uses just feta cheese, mozzarella cheese, egg, and milk. Just double-check your phyllo dough brand, as some use a small amount of butter that could be clarified with animal fats, but most major brands are vegetarian.

Can crinkled feta phyllo be served warm and cold?

It's fantastic both ways. I prefer it warm from the oven when the phyllo is at its crispiest. For a snack or picnic, cold slices straight from the fridge are equally delicious; the filling firms up nicely. Always reheat leftovers in the oven, not the microwave, to restore the crunch.

Crinkle Feta Phyllo Bake: Easy Pleated Tart Technique

Description

This Crinkle Feta Phyllo Bake uses a simple scrunch technique to create a pleated, crispy tart shell. The filling is a creamy mix of feta and mozzarella cheese, held together with an egg. It bakes up golden brown and makes a perfect appetizer or snack.

Ingredients

Scale

For the phyllo base:

1 package (16 oz / 454g) phyllo dough, thawed

1/2 cup (1 stick / 113g) unsalted butter, melted

For the cheese filling:

7 oz (200g) feta cheese, crumbled

1 cup (4 oz / 113g) shredded low-moisture mozzarella cheese

1 large egg

1/4 cup (60ml) milk

Optional:

1 tablespoon sesame seeds

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Instructions

1. Preheat oven to 375°F (190°C). Brush a 9×13 baking pan with some melted butter.

2. Lay one sheet of phyllo dough in the pan, letting it overhang the edges. Brush generously with melted butter.

3. Scrunch the buttered sheet into loose, pleated folds directly in the pan.

4. Repeat with 5-6 more sheets, buttering and scrunching each one on top of the last to form a textured base.

5. In a bowl, whisk the egg and milk together until smooth.

6. Add the crumbled feta and shredded mozzarella to the bowl. Stir with a fork until the cheeses are evenly coated.

7. Spoon the cheese filling evenly over the scrunched phyllo base.

8. Fold any overhanging phyllo edges loosely back over the filling.

9. Brush the top with the remaining melted butter and sprinkle with sesame seeds if using.

10. Bake for 25 minutes.

11. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, until the top is deeply golden brown and the filling is set.

12. Let cool in the pan for at least 15 minutes before slicing.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat at 350°F for 10 minutes.

Thaw phyllo dough in the refrigerator overnight. If it thaws on the counter, the sheets will stick together.

Use a block of feta and crumble it yourself. Pre-crumbled feta is often drier.

Keep unused phyllo sheets covered with a damp towel while you work to prevent them from drying out.

The filling should hold its shape when scooped. If it’s too wet, add a little more crumbled feta.

Prep Time: 5 min
Rest Time: 15 min
Cook Time: 65 min
Category: Appetizer, Snack
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 287 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 70 mg