These little tasty morsels are a meatless take on the old favorite, pigs in a blanket. This recipe has a Greek flair that will have everyone signing your praises. This recipe makes 18, I have doubled the recipe and made 1/2 size pieces to maximize for a potluck. Its perfect for our family get togethers, because there are 15 of us and a couple have extra. If you’re a master chef, you can make your own puff pastry. But if you’re an ordinary cook, I think it’s totally fine to buy frozen puff pastry.
2 thawed sheets of puff pastry, 5 × 5 inches
3 1/2 ounces feta cheese (I try to find it made with goat or sheep’s milk)
1 Tbsp. olive oil
Grated zest of 1 lemon
18 pitted olives(I have used green and black, I prefer black; stretch is a green olive man)
Salt and black pepper
Preheat the oven to 400° F.
Cut each puff pastry sheet into 1 1/2- x 1 1/2-inch squares. Place the squares, with a little space between them, on a baking sheet lined with parchment paper. Make a small depression in the middle of each square using your thumb. Cut a large piece of the feta cheese and break it into small pieces. Brush all the squares with olive oil, place a piece of cheese into each hollow and top with a little lemon zest. Firmly press an olive into the cheese so that it stays in place during baking when the pastry rises. Crumble the rest of the feta over the squares and season with salt and pepper.
Bake the puffs in the middle of the oven for 15 to 20 minutes, or until golden brown.
Serve the puffs warm or cold.