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–+ servings
Phyllo diplomas for graduation.

Phyllo Feta Diplomas

Course: Appetizer
Cuisine: American
Servings: 8 people
Calories:
Author: Aleka Shunk
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!
Print Recipe

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)

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!

Notes

Yield: 15-17 diplomas
I prefer to serve these diplomas in a basket to look like a real basket of diplomas. They are delicious served hot but are typically eaten at room temperature.
You can add spinach to the filling if you want. (It's delicious!)
Send me a photo if you make these! I'd love to share it with my followers. :)
Looking for more graduation food? Read this post!