Crispy Ham, Feta and Basil Phyllo Pastries

Love ham? Love cheese? But, most of all, love something tasty, simple, and quick to make? Then stay around and give these crispy ham and feta phyllo pastries a try!

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You know that excitement when you find something new at the supermarket? That was me, discovering a pack of phyllo pastry labeled “phyllo for frying.” Naturally, I had to give it a try, and these ham, feta, and basil phyllo pastries were the delicious result.

They’re crispy on the outside, rich and cheesy on the inside. The fresh basil adds a light, herbal twist that elevates the bite!

But don’t worry if you can’t find frying-specific phyllo. This recipe works beautifully with my hearty village-style phyllo or even with regular phyllo —just use two sheets instead of one to prevent tearing and keep that filling sealed tight.

Fried in abundant olive oil and packed with three cheeses, ham, and the aroma of basil, these pastries are comfort food at its finest. They work great as a quick lunch, an appetizer, snack, or part of a mezze spread; they’ll disappear fast!

How to Make Ham, Feta & Basil Phyllo Pastries

These pastries are easy to put together and even easier to love.

Start by mixing up the ingredients for filling in a bowl: ham (or any other cold cut you like) and a combination of different cheeses, I used feta for tanginess, aged grated myzithra (or Parmesan) for extra taste, and some shredded cheddar (or also mozzarella) for a creamy result.

Add in one or two eggs, some chopped basil (fresh is better), salt (not a lot), and pepper. Fill the phyllo sheets with the mixture, and close them with a fork or by hand. Heat olive oil and fry until golden.

One tip! Frying them backside first ensures even browning without burning—trust the method, it works every time.

Let’s check the full recipe!

Crispy Ham, Feta & Basil Phyllo Pastries

Golden, savory phyllo pies with basil-kissed filling and three cheeses—perfect for frying (or baking).

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Greek

Servings 12 big pastries

Calories 250 kcal

Ingredients

  

1x2x3x

• 500 grams phyllo pastry (frying phyllo, village-style, or regular)
• 100 grams ham (or cold cuts like chicken/turkey), chopped
• 100 grams feta cheese crumbled
• 100 grams parmesan or aged myzithra grated
• 100 grams mozzarella, cheddar, or gouda shredded
• 2 eggs
• A handful of fresh basil leaves finely chopped (about 8 leaves)
• Salt & freshly ground black pepper
• Abundant olive oil for frying

Instructions

 

Make the filling:

• In a bowl, combine the chopped ham, feta, parmesan (or myzithra), cheddar (or gouda), and egg.
• Add the finely chopped basil.
• Season with a pinch of salt and pepper. Mix well.

Prepare the phyllo:

• If using regular phyllo, stack two sheets to avoid tearing. With frying or village-style phyllo, one sheet is enough.
• Assemble the pastries:
• Place a generous spoonful of filling at the bottom center of the phyllo sheet. Fold it (like a book) and close into a medium rectangular parcel.

Heat the oil:

• In a deep frying pan, heat a generous amount of olive oil over medium heat.

Fry the pastries:

• Place each pastry seam-side down in the hot oil first.
• Fry for a few minutes until golden, then flip and fry the top side until evenly crisp. This method prevents uneven frying or burnt spots.

Drain & serve:

• Place fried pastries on paper towels to drain excess oil. Serve hot.

Nutrition

Calories: 250kcal

Keyword feta, phyllo, savory snack

Tried this recipe?Let us know how it was!

Variations & Tips

• Herb it up
  Basil is beautiful here, but you can also add mint, oregano, or a sprinkle of thyme for a different herbal touch.

• Cheese swaps
  Try mozzarella for more melt, or ricotta for a creamier texture.

• Baking option
  Brush with olive oil and bake at 190°C (375°F) for 20–25 minutes until golden.

• Make ahead
  Prepare the pastries and refrigerate them uncooked for up to 24 hours, or freeze. Fry directly from frozen when needed.

Crispy, cheesy, and full of basil flavor—these little pies are seriously tasty.

MORE IDEAS

Homemade Zucchini Pie

Cretan Cheese Pies: Kalitsounia

Spinach and Cheese Pies

Cretan Kolokythopita

Greek Pie Fillings

Village-Style Phyllo Dough

Spanakopita Recipe

Spanakopita Triangles

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Crispy Ham, Feta, and Basil Phyllo Pastries

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!