These Phyllo Feta Sticks will be your kids favorite snack once they try them! Believe me! Mine are gone the moment they hit the table:). They make for a great breakfast too or an item for school lunch boxes. The phyllo sticks are crispy and flaky, filled with a feta cheese and eggs filling.
I grew up in Albania and most of my favorite dishes involve some kind of phyllo. It’s traditional for us to make savory pies with homemade phyllo layers (byrek). My mom used to make them filled with minced meat feta, spinach etc. Then once the pie was in the oven, she’d use the leftover layers of phyllo to make appetizers.
The phyllo sticks I’m making today are made with phyllo sheets that were bought frozen. If you make the phyllo layers (petet) yourself then these will be even more tasty:).
Byrek, Burek or Borek?
Plenty of Mediterranean and Balkan countries make phyllo pastry, phyllo sheets and work with both homemade and frozen phyllo layers. One of the most famous phyllo dishes from this area around the world is Baklava which is sweet. However, less known are the savory phyllo pies. Each country has their own version of these pies as well as different names for these homemade phyllo dishes filled with different flavor fillings.
Street food vendors make plenty of stick versions or triangle versions of the pies for quick consumption. I remember buying triangle phyllo ‘byreçka‘ right outside of my high school during recess.
Tips & Notes
Honestly, even if you have never worked with phyllo before, you can make these phyllo sticks. They are that easy. Here are some tips to make your process easier:
- Thaw the phyllo layers. If they’re not thawed properly, they’ll crumble and you can’t roll them properly. The box I use comes similarly to this one with 2 rolls in 1 box.
- Butter – you need to butter up the phyllo layers. You’ll need less butter for fresh homemade phyllo than the frozen ones but you still need butter. It helps to use a small brush to apply the melted butter instead of sprinkling it on. Butter should be melted but not hot.
- Filling – this specific filling is made with feta, eggs and yogurt. Try to make the filling not too soggy, otherwise it will break through the phyllo layers and spill out. I use Greek yogurt in the filling which is very thick, if you are using a different yogurt you can add less yogurt or increase the feta quantity to avoid the filling being too runny.
- 1 layer per stick – I use 1 phyllo layer for each stick (see the video as reference on rolling it properly). However, if you’re using a different filling (like meat, onions, tomato and olive oil) then you might need 2 layers for each.
Phyllo Feta Sticks (Byreçka)
- 20 phyllo layers Each package has 2 sheets of 20 layers each approximately.
- 4 ozs feta cheese
- 2 eggs
- 2 tbsps Greek Yogurt
- 4 tbsps butter maybe you won't use the whole butter
- Thaw 1 sheet of phyllo layers, usually the box I buy has 2 sheets of 20 rolled into a cylinder shape. Use one, keep the other for later.
- Melt butter in a safe container in the microwave, time might vary from microwave to microwave. I set 20 seconds at a time and check then try another 20 seconds. Set aside.
- Crumble feta cheese with a fork. Lightly whisk 2 eggs then add crumbled feta and yogurt and mix thoroughly. Make sure the mix is not too watery (feel free to add some more feta if it is) as it will soak through the phyllo layers.
- At this point start preheating the oven. I set it at 350 degrees F (180 C).
- Grab 1 phyllo layer. Fold a 2 inch fold, add filling as a layer alongside that fold. Brush with butter. Then close the sides and roll. See video at the bottom for a better visual on folding. Repeat until you run out of layers or filling.
- Set a baking dish with parchment paper. Add all the phyllo sticks with seam side down. Brush them lightly with butter.
- Bake for about 20 minutes until golden brown. Take out of the oven, sprinkle few droplets of water on each stick. Cover with another baking dish and let cool for about 20 minutes or so covered.
- Serve as snacks, appetizers, with a yogurt dip or just a yogurt side dish. My kids love them in lunch boxes and for breakfast. Enjoy:)
- Thawing time is not included in total time needed for this snack.
- I don’t add additional salt since I feel the feta cheese is enough. However, I have noticed that feta in USA is a bit saltier than in Europe, so maybe adjust salt as needed.
If you would like to save this recipe for later, please save the below image to your boards in Pinterest. Let me know in comments if you have any questions or tag me in social media with your version of this recipe. Thank you for reading my recipe:).