Graduation appetizers are HARD to come by. That's why I decided to create these phyllo feta diplomas that are not only adorable but so delicious! The crispy exterior is a tasty contrast to the salty creamy interior. The chive ribbon is the finishing touch!
I thought of this idea a few years ago and finally got around to sharing it. There are so many graduations that occur every year from high school to college but there's not much graduation themed foods available, especially appetizers.
So this is my contribution to the graduation food world! 🙂
It's similar to my spanakopita recipe because they're made with phyllo dough and feta cheese.
To make them look like actual graduation diplomas, I rolled them into cylindrical tubes and tied some chives around the resemble the ribbon! They're perfect for entertaining a larger crowd!
How To Make Phyllo Diplomas
I added sauteed onions to feta cheese and cream cheese and an egg to hold it together. I then roll the phyllo into tubes, brush with butter and bake them off until golden brown.
Because phyllo dough is pretty wide, I cut 2-3 inches of dough off before rolling each diploma. You can use a pizza cutter or scissors for this.
I doubled the phyllo sheets up to keep the diploma sturdy.
I then used a piping bag to easily pipe the feta filling onto the middle of each phyllo strip before rolling them up LOOSELY. Then I brushed some egg wash onto the ends to seal them shut.
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Tips To Keep Your Diplomas From Bursting
I tested this recipe out over 6 times.
I wanted to make sure the diplomas come out sturdy, golden brown, crispy and also make sure the filling does NOT burst from the seams.
So I tried a few different techniques and settled on the one rule.
Roll LOOSELY.
If you roll your phyllo dough too tightly, the filling will have no where to go but out. Not what we want.
Other Graduation Party Ideas
I have this post that shares popular Graduation Party Food Ideas for larger parties. It includes my Pasta Bar which is great for parties on a budget.
📖 Recipe
Phyllo Feta Diplomas
Ingredients
- 1 package phyllo dough ((you will need approx. 30 sheets))
- ½ yellow onion, minced
- 8 oz. cream cheese, room temperature
- 7-8 oz. feta cheese, crumbled
- 1 egg yolk
- ½ stick butter
- 15-17 chives ((long enough to tie))
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Instructions
- Thaw phyllo dough in the fridge overnight.
- Saute your onions in 1-2 tablespoon of olive oil over medium heat for 10 minutes until they turn translucent and soft.
- In the meantime, add cream cheese to a large mixing bowl. (Pop it in the microwave if it's not soft.) Add in the feta cheese, egg yolk and sauteed onions and cream it all together. You can do this with a mixer if you wish.
- Add filling to a piping bag with a large opening about the size of a quarter. (I did not add a tip to my bag.) Alternatively you can use a ziploc bag and snip the corner off.
- Preheat oven to 360℉.
- Dampen a tea towel lightly with water and melt butter in a small bowl. We will use this to keep our phyllo from drying out.
- Next, place a dusting of flour onto your countertop and lay 2 sheets of phyllo dough down to keep it from sticking.
- Pull out your phyllo sheets and using scissors or a pizza cutter, trim off 2-3 inches of the phyllo. This will create diplomas that are about 6-7" long. Place the tea towel over the dough not being used.
- Pipe filling onto the bottom center of the phyllo rectangle leaving 2 inches on each side. (See photo above.)
- Using a pastry brush, sprinkle some melted butter over the sheet before rolling it. Make sure to roll LOOSELY or it will burst in the oven. Repeat with the remaining sheets until all the filling is used.
- Bake on a nonstick sheetpan on the top rack for 12-15 minutes until golden brown.
- When diplomas are cooled, tie with chives and serve!
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