Feta Mint Bites
This is an appetizer my mom would make for family parties. When I was younger I would always sneak too many and get full off of them. The only thing was, they weren’t vegan and they weren’t low in protein. There are so many recipes I love that she makes and this is one I really wanted to make PKU friendly. Even though I called them bites, one is good enough to satisfy you, especially when paired with other foods. We all could use some low protein appetizers in our lives, give this one a try!
I recently found out that Schar made phyllo dough and it is low in protein. Definitely try to get your hands on that instead of the one I used so you can lower the protein value.
- 1 Container of Follow Your Heart Vegan Feta
- 2 Tbs of dried mint
- 1/4 Tsp Pink Himalayan Salt
- Vegan Phyllo Dough (I used Athens but I recently found one from Schar that is lower in protein. If you get hold of the Schar brand one then make sure to edit the nutrition value.)
- 1/4 C Vegan Butter
- If your phyllo dough is frozen make sure to thaw it out and have it at room temperature.
- Pre-heat your oven to 350 degrees F.
- Place a layer of the dough on a baking sheet, coat it with butter, fold the sides in so it fits the size of your baking sheet, and then repeat, layering until you are out of the phyllo dough. (I like a thick crust so I use the whole pack. You can use less if you’d like but make sure to edit the nutrition value.)
- In a bowl pour in your feta. If you have whole dried mint make sure to crush them between your hands to create a powder. If you have dried mint that is already in a powdery consistency then just sprinkle it on top of the feta along with the salt then mix.
- Spread the feta mixture over the phyllo dough and baked for 45 min or until golden.
- Once baked, cut it up and enjoy as an appetizer or a side.
NOTE: I count free foods so make sure to plug in your foods for accurate nutrition values.