I make these feta fillo crinkle pies when I want something crispy, flaky, and full of contrast. The buttery layers of fillo wrap around salty feta, then I finish everything with sesame seeds and a drizzle of honey for that perfect sweet–savory balance.
Why You’ll Love This Recipe
I love how simple ingredients turn into something that looks and tastes impressive. The texture is what really stands out to me—crisp on the outside, soft and slightly creamy inside. I also enjoy how versatile these pies are; I serve them as appetizers, snacks, or even part of a brunch spread. The sweet honey paired with salty feta always feels like a perfect match.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
375 g Antoniou fillo pastry
250 g unsalted butter, melted and clarified
350 g feta cheese, finely crumbled
black sesame seeds
honey, for serving
Directions
I start by taking the fillo pastry out of the refrigerator and letting it come to room temperature while still in its packaging.
I preheat the oven to 180°C fan-forced and lightly grease a baking tray with butter.
I cut the stack of fillo sheets in half parallel to the shorter side to make them easier to handle.
I place one sheet on my work surface with the long edge facing me, brush it with butter, and sprinkle crumbled feta over the top.
I lay a second sheet over it, brush it again with butter, then gently crinkle the pastry into a concertina shape.
I coil the crinkled pastry into a rose-like spiral and place it on the prepared tray. I repeat this process with the remaining pastry and feta, leaving space between each pie.
I brush the tops with any remaining butter and sprinkle with black sesame seeds.
I bake for about 40 minutes until the pies are deeply golden and crisp. I serve them warm with a drizzle of honey.
Servings and timing
I prepare this recipe in about 20 minutes, then bake it for 40 minutes, making the total time around 60 minutes.
This recipe gives me approximately 20 servings, with each piece around 200 kcal.
Variations
I sometimes swap feta with ricotta mixed with herbs for a milder flavor. When I want something richer, I add a bit of grated mozzarella along with the feta. For a more aromatic twist, I like sprinkling thyme or oregano between the layers. If I want a stronger sweet contrast, I use hot honey instead of regular honey.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in the oven at 160°C for about 10 minutes to bring back their crispiness. I avoid microwaving because it softens the pastry too much.
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FAQs
Can I use puff pastry instead of fillo?
I prefer fillo because it creates that light, crispy texture. Puff pastry works, but it gives a heavier, more buttery result.
How do I keep fillo pastry from drying out?
I keep it covered with a slightly damp cloth while working, which helps prevent it from becoming brittle.
Can I make these ahead of time?
I sometimes assemble them a few hours in advance and keep them in the fridge, then bake them fresh when needed.
What can I serve with these pies?
I like serving them with a simple salad, dips, or as part of a larger appetizer spread.
Can I freeze them?
I freeze them after baking and cooling. When I want to eat them, I reheat directly in the oven until hot and crisp again.
Conclusion
I find these feta fillo crinkle pies to be a perfect balance of elegance and simplicity. They come together with minimal effort but deliver big on flavor and texture. Whether I serve them at gatherings or enjoy them as a snack, they always feel like a special treat.
📖 Recipe:
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Feta Fillo Crinkle Pies
- Total Time: 60 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Crispy, flaky fillo pastry pies filled with salty feta and finished with sesame seeds and honey for a perfect sweet-savory balance.
Ingredients
375 g Antoniou fillo pastry
250 g unsalted butter, melted and clarified
350 g feta cheese, finely crumbled
Black sesame seeds
Honey, for serving
Instructions
- Bring the fillo pastry to room temperature while still in its packaging.
- Preheat the oven to 180°C fan-forced and lightly grease a baking tray with butter.
- Cut the stack of fillo sheets in half parallel to the shorter side.
- Place one sheet on a work surface with the long edge facing you, brush with butter, and sprinkle feta over the top.
- Layer a second sheet on top, brush with butter, then gently crinkle into a concertina shape.
- Coil the crinkled pastry into a spiral and place on the prepared tray. Repeat with remaining pastry and feta.
- Brush the tops with remaining butter and sprinkle with black sesame seeds.
- Bake for about 40 minutes until golden and crisp.
- Serve warm drizzled with honey.
Notes
Swap feta with ricotta and herbs for a milder flavor.
Add grated mozzarella for a richer variation.
Sprinkle thyme or oregano between layers for extra aroma.
Use hot honey for a stronger sweet contrast.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 160°C for 10 minutes to restore crispiness.
Keep fillo covered with a damp cloth while working to prevent drying.
Freeze after baking and reheat directly in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
