Mint Feta Phyllo Nests Recipe

Name: Mint Feta Phyllo Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz (175 g) feta cheese, crumbled; 1/2 cup (125 mL) shredded mozzarella (about 2 oz [50 g]); 3 tbsp (45 mL) minced red onions; 2 tbsp (25 mL) minced red bell peppers; 1 tsp (5 mL) olive oil; Pinch cayenne pepper; 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp [15 mL] dried); 2 eggs, beaten; 6 sheets phyllo dough; 1/4 cup (50 mL) olive oil; 12-cup muffin tin, 8 of the cups lightly oiled

Servings: persons

6 oz (175 g) feta cheese, crumbled
1/2 cup (125 mL) shredded mozzarella (about 2 oz [50 g])
3 tbsp (45 mL) minced red onions
2 tbsp (25 mL) minced red bell peppers
1 tsp (5 mL) olive oil
Pinch cayenne pepper
1/4 cup (50 mL) chopped fresh mint (or 1 tbsp [15 mL] dried)
2 eggs, beaten
6 sheets phyllo dough
1/4 cup (50 mL) olive oil
12-cup muffin tin, 8 of the cups lightly oiled

1
Preheat oven to 350 F (180 C)
2
In a bowl with a fork, mash feta with mozzarella until well crumbled and mixed together.
3
Set aside.
4
In a small nonstick saucepan, combine red onions, red peppers, 1 tsp (5 mL) olive oil and the cayenne pepper.
5
Cook over medium-high heat, stirring, for 4 minutes or until softened but not browned.
6
Remove from heat; stir into cheese mixture.
7
Stir in mint and eggs until well mixed.
8
Cover bowl and refrigerate at least 20 minutes or up to 24 hours.
9
On a dry surface, layer 3 sheets of phyllo on top of one another, lightly brushing with olive oil between layers.
10
Brush top surface with oil.
11
Cut the layered phyllo into quarters.
12
Carefully lift each quarter and gently fit into the middle of an oiled muffin cup, fluting the edges that rise off the cup to resemble a nest.
13
Repeat layering-cutting-nest-building procedure with remaining 3 phyllo sheets to produce a total of 8 nests.
14
Spoon one-eighth of cheese mixture (about 3 tbsp [45 mL]) into each nest.
15
Bake undisturbed for 20 minutes or until phyllo is golden brown and the cheese filling has set.
16
Remove from oven and let rest for 10 minutes.
17
Unmold from the muffin tin (theyll slip off easily).
18
Serve 2 nests per person.

3084

kcal

Calories

338

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz (175 g) feta cheese, crumbled, 1/2 cup (125 mL) shredded mozzarella (about 2 oz [50 g]), 3 tbsp (45 mL) minced red onions, 2 tbsp (25 mL) minced red bell peppers, and more.

Yes, Mint Feta Phyllo Nests falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mint Feta Phyllo Nests

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions