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Feta-Stuffed Shishitos in Phyllo
Credit:
Justin Walker
Recipe Summary
prep: 40 mins
total: 1 hr 25 mins
Yield: Makes 16 to 20
Ingredients
Ingredient Checklist
8 ounces shishito peppers (16 to 20)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces feta, crumbled, room temperature
2 ounces cream cheese, room temperature
6 to 7 sheets frozen phyllo dough, thawed
2 tablespoons sesame seeds
Cook's Notes
To heat these from frozen, arrange them on a parchment-lined baking sheet and bake at 375 degrees until golden brown and crisp, 30 to 35 minutes.
Gallery
Feta-Stuffed Shishitos in Phyllo
Credit:
Justin Walker
Recipe Summary
prep: 40 mins
total: 1 hr 25 mins
Yield: Makes 16 to 20
Gallery
Feta-Stuffed Shishitos in Phyllo
Credit:
Justin Walker
Feta-Stuffed Shishitos in Phyllo
Credit:
Justin Walker
Feta-Stuffed Shishitos in Phyllo
Recipe Summary
prep: 40 mins
total: 1 hr 25 mins
Yield: Makes 16 to 20
Recipe Summary
prep: 40 mins
total: 1 hr 25 mins
Yield: Makes 16 to 20
prep: 40 mins
total: 1 hr 25 mins
prep:
40 mins
total:
1 hr 25 mins
Yield: Makes 16 to 20
Makes 16 to 20
Ingredients
Ingredients
- 8 ounces shishito peppers (16 to 20)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- 2 ounces feta, crumbled, room temperature
- 2 ounces cream cheese, room temperature
- 6 to 7 sheets frozen phyllo dough, thawed
- 2 tablespoons sesame seeds
Directions
Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.
Cook's Notes
To heat these from frozen, arrange them on a parchment-lined baking sheet and bake at 375 degrees until golden brown and crisp, 30 to 35 minutes.
Cook’s Notes
To heat these from frozen, arrange them on a parchment-lined baking sheet and bake at 375 degrees until golden brown and crisp, 30 to 35 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Feta-Stuffed Shishitos in Phyllo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Feta-Stuffed Shishitos in Phyllo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
