Mini “God’s Pastries” – Dangerously Delicious Cheese Phyllo Bites

If there’s one pastry I haven’t forgotten from my visit to Greece, it’s “God’s pastry.” The name, by the way, is from Greco—a Greek restaurant here in Israel—where it is one of the most popular dishes.

However, in Greece, after asking several times what they called it, I received a shrug and the answer that it doesn’t really have a name — it’s just always been there.

Either way, the Greco name stuck with me and fits it perfectly. This is truly an incredible pastry, a combination of extremes: crispy phyllo dough and tender cheese that melts slightly when heated, the sweet honey and salty feta (or another salty cheese of your choice — see notes).

This crazy combination of bold sweetness, gentle saltiness, toasted sesame, and crunchy dough turns each bite into something you can’t describe. So few ingredients, and so much flavor.

And this time I’m bringing you this pastry in its most wonderful version — the mini. I love these not only because they’re small, beautiful, and easy to hold, but also because there’s a bit of culinary logic behind it: there’s more crispy dough wrapping the cheese in every bite. Just don’t skimp on the honey — it’s what ties everything together.

• Made it? I’d love to see and share — tag me so I can see how yours turned out.

Mini "God's Pastry" - Feta Phyllo Bites

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Serves: about 15 pastries Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 sheets phyllo dough, thawed according to package instructions
• 1 package (9 oz / 250g) feta cheese or cotija or ricotta salata
• Honey, generously
• 4–5 tablespoons white sesame seeds (you can mix with black sesame)
• Olive oil, for frying or baking

Instructions

- Toast the white sesame seeds in a dry skillet over medium heat, without oil, until they just begin to turn lightly golden. Let cool.
- Cut the cheese into slices about ⅓-inch (1 cm) thick. It’s best not to go thicker so the pastries stay delicate. Cut the slices into small rectangles about 1½ inches (3–4 cm) wide.
- Place one sheet of phyllo on the counter and lightly coat with a thin layer of oil (spray or brush). Position the sheet so the width is facing you.
- Cut the sheet into 3 equal strips. Place a piece of cheese at the bottom of each strip. The dough will be wider than the cheese, and that’s fine.
- Fold the right side of the dough inward, then the left side, and roll the cheese inside the strip. You’re essentially making a small egg roll.
- Repeat with the remaining dough and cheese.
- To bake: place the pastries on a baking sheet lined with parchment paper brushed with olive oil, and lightly coat the tops with oil. Bake in a preheated oven at 375°F (190°C) until golden.
- To fry: fry the pastries in a pan with about ½ inch (1 cm) of oil until golden on both sides.
- Serve warm with plenty of honey and toasted sesame.

I immediately wanted to bake another round

Notes

- To reheat after they’ve cooled, warm in the oven or toaster oven for about 5 minutes.
- Maple syrup works here, but it’s slightly less delicious. Silan doesn’t work — don’t try 🙂
- You can use any mild, salty cheese, as long as it holds its shape. Ricotta salata and feta hold their shape better; cotija is a better flavor match to feta, though.
- Try sprinkling fresh oregano leaves over the honey — it’s excellent.