Ingredients:

  • 225g (8 oz) feta cheese, crumbled
  • 120g (1/2 cup) plain full-fat Greek yogurt
  • 15ml (1 tbsp) extra virgin olive oil
  • 5ml (1 tsp) fresh lemon zest
  • 3g (1 clove) garlic, finely grated
  • 2 packages (30 units) pre-baked mini phyllo shells
  • 30ml (2 tbsp) hot honey
  • 5g (1 tsp) fresh thyme leaves
  • 1 pinch crushed Aleppo pepper

Instructions:

  1. Place the crumbled feta, Greek yogurt, olive oil, and grated garlic into a food processor or high-speed blender.
  2. Pulse the mixture until it loses its graininess and transforms into a velvety, thick cream. Transfer to a bowl and fold in the fresh lemon zest by hand.
  3. Preheat your oven to 350°F (175°C). Arrange the pre-baked phyllo shells on a large baking sheet in a single layer.
  4. Toast the shells in the oven for 4–5 minutes until they are extra crisp and fragrant.
  5. Transfer the whipped feta mixture into a piping bag or a plastic bag with the corner snipped. Pipe approximately 1 tablespoon of filling into each toasted shell.
  6. Drizzle each bite with hot honey and garnish with fresh thyme leaves and a pinch of Aleppo pepper before serving.