Goat Cheese in Phyllo Pillows

This will give you a serious explosion of flavors and textures in one heavenly bite! Perfect for any occasion, any time of year, these pillows will impress any guests whether they thought they disliked goat cheese.

These crispy creamy bombs start with caramelizing onions. While it’s simple, it doest take time and patience, watching and stirring them gently over low heat for 20-25 minutes. You might be tempted to turn up the heat, but trust me, you will end up with burnt and bitter onions rather than sweet and rich caramelized onions. So, don’t rush the process. I promise it will all be worth it in the end.

I used pistachio for this recipe, but you can choose any of your favorite nuts such as almonds, walnuts, hazelnuts, etc. Experiment with it and let me know what you tried! Same can be said about the choice of herb, however, I strongly recommend Rosemary here. I would also try getting fresh rosemary as opposed to dried.

After dividing the goat cheese log into 10 equal pieces and rolling them into balls, coat each ball generously with this nut/herb mixture.

Okay, it’s finally  time to assemble our Phyllo packets! Now, if you were ever intimidated by cooking with Phyllo dough, you are not alone. But I’m here to tell you that you don’t have to fear them any longer, because we have this thing called spray oils in 2024. So no more fussing around with a paintbrush and a pool of butter only to see everything tearing and creating a huge mess in the kitchen. Yes, all of the Greek grandmas are shaking their heads at me, but they probably wouldn’t have approved of me using the frozen phyllo dough, so we are not here to impress them. Anyway, let’s start by cutting 5 or so sheets in half, as each packet will need half a sheet. You do want to make sure to cover these sheets under a damp towel at all times.

Lay out one of those half sheets of Phyllo dough and simply spray lightly with oil (1). I’m using avocado spray oil, but you can also use olive oil spray. Then, place a goat cheese ball in the center on one side, top it with a spoonful of caramelized onions (2), and fold each side of the dough over the cheese(3)(4). Make one more fold from each side inwards (5)(6)and start rolling the filling to the other side, carefully tucking in the dough on the way.

It’s easier watched than explained, so I would recommend watching this video, where you can see the exact process from a few different angles. Now, if you know how to make spanakopitas with their signature triangle shape, please feel free to do so. I just happen to like this pillow shape for this particular dish.

For the finishing touch, drizzle some honey over the top for a hint of sweetness that perfectly complements the savory filling. I would normally say that the garnish is optional, but in this case, you definitely need something sweet to counterbalance the tanginess of the goat cheese. I hope you and your guests will enjoy these delicious dreamy bites with your favorite drinks!

Pairing Suggestions: Light bodied or Semi Sweet White Wine – but You Do You! Cheers!

Goat Cheese in Phyllo Pillows

Recipe by sipandappCourse: VegetarianCuisine: Mediterranean

Servings

10

Pillows

Cooking time

1

hour 

Ingredients

• 1 Medium Onion (about 230g)

• 1 TBSP Extra Virgin Olive Oil

• A Pinch of Salt

• ½ tsp Fresh Rosemary Finely Minced

• ⅓ Cup Pistachios Shelled and Dry Roasted

• 5 Sheets of Phyllo/Fillo Dough Thawed

• 5 oz Goat Cheese

• Spray Oil of Choice

• Good Quality Honey to drizzle on top

Directions

• Begin by caramelizing the onions: Slice 1 medium onion thinly and sauté in a pan over medium-low heat with a little Extra Virgin Olive oil and a pinch of salt for about 20 minutes until they turn dark caramel in color. Be patient and avoid turning up the heat to prevent burning. Once caramelized, remove from the pan and let them cool completely.
• Prepare the pistachios and rosemary: Roughly chop 1/3 cup of shelled pistachios and mix them with finely chopped fresh rosemary leaves. Set aside.
• Divide and roll the goat cheese: Divide the goat cheese log into 10 equal pieces and roll each piece into a small ball. Roll each goat cheese ball in the pistachio and rosemary mixture, pressing firmly to coat them evenly.
• Prep the Phyllo dough: Cut 5 sheets of Phyllo dough in half, as each packet will require half a sheet. Keep the Phyllo sheets covered under a damp towel to prevent drying out.
• Assemble the Phyllo packets: Lay out a half sheet of Phyllo dough and lightly spray with oil. Place a goat cheese ball in the center of one side of the dough, then top with a spoonful of caramelized onions. Fold the sides of the dough over the cheese, then make one more fold from each side inwards. Carefully roll the filling to the other side, tucking in the dough as you go. Ensure the filling is completely enclosed.
• Bake the Phyllo packets: Preheat the oven to 400°F (200°C). Place the assembled Phyllo packets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the packets are golden brown and crispy.
• Drizzle with honey: Once out of the oven, drizzle the crispy Phyllo packets with honey for a hint of sweetness.
• Storage: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven for a few minutes before serving to regain crispiness.

Recipe Video

Notes

• Since there is no butter in this recipe, you can use a plant-based cheese and make this completely Vegan!