Rustic Phyllo Cheese Nests (Printable Version)

Golden phyllo nests topped with rustic farmhouse cheeses and fresh thyme for a savory bite.

# Components:

→ Phyllo Hay

01 - 7 oz shredded phyllo dough (kataifi)
02 - 3.5 tbsp unsalted butter, melted
03 - 1 tsp olive oil
04 - Pinch of sea salt

→ Cheeses

05 - 7 oz farmhouse cheddar, cut into rustic hunks
06 - 5.3 oz aged gouda, cut into rustic hunks
07 - 5.3 oz tomme de Savoie or other semi-soft farmhouse cheese, cut into rustic hunks

→ Garnishes (optional)

08 - Fresh thyme sprigs
09 - Honey for drizzling
10 - Cracked black pepper

# Method Steps:

01 - Preheat the oven to 350°F (180°C).
02 - Gently loosen and separate the shredded phyllo dough in a mixing bowl. Drizzle with melted butter, olive oil, and sprinkle a pinch of sea salt. Toss gently to coat evenly.
03 - Form small nests approximately 2 to 2.5 inches wide on a parchment-lined baking sheet, pressing lightly to help them hold shape.
04 - Bake nests for 10 to 12 minutes, until golden and crisp. Remove from oven and allow to cool to room temperature.
05 - Arrange the cooled phyllo nests on a serving board or platter. Top each nest with a rustic hunk of farmhouse cheese.
06 - Garnish with fresh thyme sprigs. Optionally, drizzle with honey and finish with cracked black pepper before serving.

# Expert Advice:

01 -
  • Golden, shattering phyllo nests stay impossibly crispy even when topped with cheese, creating a textural contrast that keeps you reaching for more.
  • The whole thing comes together in under 35 minutes, which means you can pull together an impressive cheese course without the fuss.
  • It's that rare appetizer that feels fancy enough for company yet so straightforward you'll make it for yourself on a quiet Tuesday.
02 -
  • The phyllo nests must cool completely before you add the cheese, or the heat will soften them and they'll lose that crucial textural snap that makes the dish special.
  • Don't oversalt the phyllo before baking—you can always season the platter as a whole, and the cheese brings enough saltiness already.
  • If your phyllo starts browning too quickly, lower the oven temperature by 10 degrees; every oven is different, and getting that golden-but-not-burnt zone is everything here.
03 -
  • Make the phyllo nests an hour or two ahead and store them in an airtight container—they'll stay crisp, and you can assemble the whole platter just before serving so everything feels fresh.
  • Don't fear other farmhouse cheeses you discover; the magic of this dish is how it celebrates whatever good cheeses you find, so treat it as a framework for showcasing what excites you at the market.
Return