French Cuisine: Croustillants a la Feta Recipe

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2 votes | 1229 views

Easy French and Greek Snack

Prep time:
Cook time:
Servings: 4


Cost per serving $0.48 view details
  • Feta: 200 g (try and use real Greek feta!)
  • Brick/filo sheets (thin pastry brick or filo/fillo): 4
  • Young fresh spinach: 100 g
  • Egg: 1
  • Butter: 20 g
  • Freshly grated Parmegiano: 30 g
  • Pine seeds: 40 g
  • Oil: 200cc/ml
  • White pepper: to taste


Clean the spinach in running cold water. Drain them thoroughly and fry them in the butter for 5 minutes on a medium fire.
In a bowl mash the feta with a fork. Add the egg, parmegiano, spinach and pine seeds. Keep a fine pine seeds for decoration. Mix well and add white pepper.
Cut the filo/brick sheets in four portions lengthwise. You should have 16 strips. Place one strip each on another one to form 8 double strips. If the brick is round, fold the thr curving part inside.
Heat the oil in a deep enough pan or deep-fry pan. Deep-fry each the pastry 2 minutes for each side until you obtained a nice dark golden colour.
Serve them immediately decorated with a few roasted pine seeds.
Instead of deep-frying them, you can brush the pastries lightly with oil and cook them in the oven (over a baking sheet) for 7~8 minutes at 210 degrees Celsius. Turn them over halfway in that case.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 41g
Recipe makes 4 servings
Calories 75  
Calories from Fat 60 80%
Total Fat 6.76g 8%
Saturated Fat 3.99g 16%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 138mg 6%
Potassium 121mg 3%
Total Carbs 1.04g 0%
Dietary Fiber 0.4g 1%
Sugars 0.46g 0%
Protein 2.96g 5%
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  • Yuri Matsuura
    February 18, 2010
    Thank you for your kind explanation. Yes, I will try and will tell you how it tastes. Tanosimi desu!
    1 reply
  • Robert-Gilles Martineau
    February 17, 2010
    As for the shape you first need to cut the springroll sheet into along the length if it is too wide.
    (You need a large one).
    Then in one corner you put some filling, then you roll the band around the triangle from the inside edge of the filling. A bit difficult to explain.
    Practice with a piece of paper first!LOL
    2 replies
  • Yuri Matsuura
    February 17, 2010
    Hi, is it possible to make this recipe with spring-roll sheet?
    And how to make this form(like your photo)? Could you kindly explain detail process?
    I'd like to try this recipe!

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