Tomato-feta phyllo kisses with oregano and chives

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30 min


48 kisses

* PLUS Baking Time: 10 minutes


  • 3/4 cup crumbled feta
  • 125-g pkg creamy goat cheese , about 3/4 cup crumbled
  • 3 oil-packed sun-dried tomatoes , halved
  • 1/4 cup finely chopped chives , or 2 green onions, sliced
  • 1/4 cup finely chopped fresh oregano , or 2 tsp dried oregano leaves
  • pinch salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper , optional
  • 8 sheets phyllo dough
  • 1/2 cup melted butter


  • Preheat oven to 375F (190C). If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup (125 mL). Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.
  • Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon (6 mL) of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
  • Place kisses on a lightly greased baking sheet. Bake in centre of 375F (190C) oven until golden and crispy, about 10 minutes. Serve warm.

Nutrition (per serving)

  • Calories
  • 49,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 3.3 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 83 mg.

We adapted these beautiful phyllo bundles from Herbal Celebrations Cookbook (Whitecap) by Noël Richardson and Jenny Cameron, a Vancouver Island mother-and-daughter duo with five-star taste.

Make ahead

Filling can be made up to 3 days ahead and refrigerated. Baked kisses also freeze well. Bake, cool, then freeze in a covered container. Place frozen kisses on an ungreased baking sheet and warm at 350F (180C) for 8 to 10 minutes.

Cheese tip

This recipe also works with feta cheese only. Use a total of 8 ounces (250 g) feta or 1 cups (300 mL).