Melon shots with feta bundles
- Vegetarian
- Energy Kcal 721
- Carbohydrates g 27.7
- of which sugars g 10.8
- Protein g 7.4
- Fats g 64.5
- of which saturated fat g 17.76
- Fiber g 2.3
- Cholesterol mg 23
- Sodium mg 844
- Prep time: 20 min
- Cook time: 3 min
- Serving: 4
PRESENTATION
Melon shots with feta parcels bring a whole new vibe to the world of melon and cheese appetizers. Really, forget the old-school mix of prosciutto and melon—this Greek-inspired dish gets playful with juicy, sweet melon turned into fun little melon shots. They're bright, fresh and almost tangy when you sip them cold—just what you want on a hot evening. And the feta parcels? Crispy delights wrapped in filo. You’ve got something way beyond your average summer snack here. These little parcels are packed with crumbled feta, salty olives, tender cherry tomatoes, and just a bit of red onion, all tucked inside golden, crispy pastry. Seriously, every bite feels like a mini vacation to a Greek island, where flavors bounce between salty and sweet in the best way possible.
Across Greece, people love mixing melon and feta, and this appetizer runs with that idea, giving you a cool twist for your next get-together. The melon and feta appetizers on this platter feel lighter than heavy meats—which is great, and you get to taste that classic combo of fruit and cheese in a totally new way. Here, the real stars are the juicy melon and the creamy, moist feta. These bites and shots are always a hit at summer parties because they’re easy to pick up, look awesome, and taste really fresh every time. Folks who love snacks like melon feta bites or even watermelon feta skewers will be all about these. And look, with those filo parcels coming out so golden and crispy, you get that perfect crunch to go with the cool, sweet melon juice.
Whether you’re hanging out on a porch or bringing something to a backyard party, this Greek-style plate of feta parcels and melon shots has the kind of energy that turns any night into a laid-back summer celebration. Add a refreshing drink, and you’re set for a perfect evening under the stars, enjoying the bright taste of Greece. Pretty simple, right?
INGREDIENTS
- Ingredients for 4 melon shots
- Melon 1 lb (460 g)
- Extra virgin olive oil 0.7 tbsp (10 g)
- Fine salt to taste
- Black pepper to taste
- For 16 feta bundles
- Phyllo dough 5.3 oz (150 g) - 4 sheets of 48x34 cm
- Feta cheese 3.5 oz (100 g)
- Datterino tomatoes 2.8 oz (80 g)
- Black olives 2 tbsp (25 g)
- Red Tropea onions 2 oz (60 g)
- Chives to taste
- Extra virgin olive oil ¾ tbsp (10 g)
- Fine salt to taste
- Peanut seed oil to taste - for frying
How to prepare Melon shots with feta bundles
To prepare the melon shots with feta bundles, start by cleaning the melon. Cut the melon into wedges and remove the seeds and inner filaments 1. Then, run the knife between the rind and the flesh to peel each slice 2 and finally cut the flesh into large chunks 3.
Place the melon chunks in the blender cup and add the oil 4 and a pinch of salt 5. Using an immersion blender, blend thoroughly 6
And then transfer the obtained puree into a pitcher 7. Place the pitcher in the fridge to keep your melon smoothie chilled. In the meantime, focus on the bundles, starting with the filling ingredients. Finely chop the red onion 8 and set it aside. Cut the cherry tomatoes in half lengthwise and slice them into strips 9.
Finally, slice the strips into cubes 10. Set them aside and move on to the feta. First, cut it into strips and then into cubes 11 about the same size as the cherry tomato cubes. Finely chop the chives 12.
In a large bowl, pour in the onion, cherry tomatoes 13, feta 14, and sliced olives 15
And the chives 16. Season with oil 17 and a pinch of salt 18: not much is needed as feta is quite salty on its own.
Mix well to combine the ingredients 19 and set aside. Then lay two sheets of filo pastry measuring 18x13 inches one on top of the other, placing them on the working surface with the long side at the base. Using a pair of scissors, cut 8 strips that are 2.5 inches wide 20. Brush the strips with a bit of water to rehydrate them 21.
Place a small spoonful of filling at the base of the filo strip 22, and fold one end to create a triangle enclosing the filling 23. Fold the same way with the newly formed triangle along the strip 24
and continue this way until you reach the end of the strip. Brush the last flap with a bit of water 25 before folding it to seal your bundle 26. Repeat this process for the other 7 bundles, then repeat with the other 2 sheets of filo pastry to make the remaining 8 bundles. In total, you will have 16. Heat the seed oil in a deep pan, and when it reaches a temperature of 340-355°F, immerse a couple of bundles at a time, frying them 27 for about half a minute on each side until golden brown.
Drain the bundles on paper towels and lightly salt the surface 28. Retrieve the smoothie pitcher from the fridge, pour it into 4 small glasses, and sprinkle each with a bit of pepper 29. Serve the feta bundles piping hot, accompanied by the melon shots 30.