fig and feta phyllo pockets

There wasn’t time to craft with O.T. in town for over a week, but he most certainly inspired me to get caught up on my baking.  The kitchen is always bustling with activity when he’s around (though he’s often found elsewhere in the house until it is time to eat!).  It never fails, he always requests a batch of savory phyllo pastry, either filled with eggplant or ground beef.  To break the routine, I decided to make some modifications by eliminating the eggplant and ground beef altogether.

O.T. regularly snacks on dried figs and I was tempted to sneak a few from his stash as filling for the phyllo, along with some goat feta.  It was scrumptiously savory-sweet!  And laughably easy to make.

1.  Cut dried figs in half and fill with a small slice of feta.

2.  Cut phyllo sheets in half.  Take one half-sheet and brush with butter.  Place the feta-filled fig on the bottom right corner of the sheet, with about an inch of space beneath and to the right.

3.  Fold the bottom over.

4.  Fold the right over.

5.  Continue folding the bottom and right edges until you are left with a small 2″ square pocket.

Place on parchment-lined baking sheet.  Bake at 350°F for 20-25 minutes or until golden.

I usually buy a round package of dried figs (containing approximately 20 pieces) for less than $1.50 at the grocery store.