Feta Cheese Foldovers Recipe

Feta cheese: A salty and tangy cheese that adds a bold flavor to the filling.

Ricotta cheese: A creamy, mild cheese that balances the feta’s sharpness.

Egg: Helps bind the cheese mixture together.

Fresh dill: Adds a fresh, herby taste to the filling.

Phyllo dough sheets: Thin, flaky pastry layers that become crispy when baked.

Melted butter: Brushed on the phyllo to give it a golden, crispy finish.

One of the trickiest parts of this Feta Cheese Foldovers Recipe is working with the phyllo dough. It’s super thin and delicate, so handling it carefully makes all the difference. Here’s how to do it step by step:

1. First, gently lay one sheet of phyllo dough flat on your work surface. Don’t rush or try to move it too much because it can tear easily.
2. Use a pastry brush or a spoon to spread a thin layer of the melted butter over the entire sheet. This helps the layers stick together and gives a golden, crispy finish.
3. Place another sheet of phyllo dough right on top and brush it with more melted butter. Repeat until you have four layers stacked.
4. If the dough starts to dry out or crack, cover it with a slightly damp kitchen towel while you work. This keeps it soft and easier to fold.

Taking your time with the phyllo dough means your foldovers will look neat and bake up perfectly crispy and golden. The butter between the layers is what makes them flaky and delicious, so don’t skip that step or skimp on it.

When I first tried this, I didn’t brush enough butter between the layers, and the dough was dry and cracked while folding. It was frustrating! Now, I make sure to be generous with the butter and keep the dough covered when I’m not using it. It’s a small step that makes a big difference in how the foldovers turn out. Plus, folding the triangles is kind of fun once you get the hang of it!

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good alternative to feta.

• feta cheese - Substitute with queso fresco: Queso fresco is a mild, crumbly cheese that can mimic the texture of feta, though it is less salty.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and mild flavor, making it a suitable replacement for ricotta.

• ricotta cheese - Substitute with cream cheese: Cream cheese can provide a similar creamy consistency, though it is richer and denser than ricotta.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to a beaten egg.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce as a binding agent, which also adds a hint of sweetness.

• fresh dill - Substitute with dried dill: Use 1 teaspoon of dried dill for every tablespoon of fresh dill, as dried herbs are more concentrated in flavor.

• fresh dill - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note, though it lacks the distinct flavor of dill.

• phyllo dough sheets - Substitute with puff pastry: Puff pastry can be used as a more buttery and flaky alternative to phyllo dough, though it will result in a different texture.

• phyllo dough sheets - Substitute with wonton wrappers: Wonton wrappers can be used for smaller, bite-sized foldovers and provide a similar thin, crispy texture.

• melted butter - Substitute with olive oil: Olive oil can be brushed on phyllo dough as a healthier alternative to melted butter, adding a slight fruity flavor.

• melted butter - Substitute with ghee: Ghee, or clarified butter, can be used in place of melted butter for a richer, nutty flavor.

• Allow the feta cheese foldovers to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the foldovers in an airtight container, separating layers with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled foldovers in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours until the foldovers are firm.

• Once frozen, transfer the foldovers to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, preheat the oven to 350°F (175°C). Place the frozen foldovers on a baking sheet lined with parchment paper.

• Bake for 15-20 minutes or until heated through and crispy. No need to thaw before baking.

• For an extra burst of flavor, consider brushing the tops with a bit more melted butter before reheating.

• Preheat your oven to 350°F (175°C). Place the feta cheese foldovers on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the phyllo dough is crispy.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the foldovers inside for about 8-10 minutes. This method helps maintain the crispiness of the phyllo dough.

• If you’re in a hurry, you can use a microwave, but be cautious as it may make the phyllo dough soggy. Place the foldovers on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through.

• For an air fryer, preheat it to 350°F (175°C). Place the foldovers in a single layer in the basket and heat for 5-7 minutes. This method will keep the phyllo dough nice and crispy.

• If you have a skillet, you can reheat the foldovers on the stovetop. Heat the skillet over medium heat and add a small amount of olive oil. Place the foldovers in the skillet and cook for 2-3 minutes on each side until they are heated through and the phyllo dough is crispy.

• Oven: Used to bake the foldovers at a precise temperature of 375°F (190°C).

• Mixing bowl: Used to combine the feta cheese, ricotta cheese, beaten egg, and chopped dill.

• Whisk: Helps in beating the egg and mixing the ingredients thoroughly.

• Pastry brush: Essential for brushing melted butter onto the phyllo dough sheets.

• Baking sheet: Used to place the foldovers on for baking.

• Knife: Needed to cut the layered phyllo dough into strips.

• Measuring cups: Used to measure out the feta cheese, ricotta cheese, and melted butter accurately.

• Cutting board: Provides a surface for chopping the fresh dill.

• Spatula: Useful for transferring the foldovers onto the baking sheet.

• Spoon: Used to place a spoonful of the cheese mixture onto the phyllo dough strips.

Prepare the filling ahead: Mix the feta cheese, ricotta cheese, egg, and dill in advance and store in the fridge.

Use pre-cut phyllo dough: Buy pre-cut phyllo dough sheets to skip the cutting step.

Melt butter in microwave: Quickly melt the butter in the microwave to save time.

Assemble in batches: Lay out multiple sheets of phyllo dough at once and brush with butter to speed up the process.

Preheat oven early: Start preheating the oven while preparing the ingredients to save waiting time.