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Picture of Feta-Stuffed Shishitos in Phyllo
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 986 kcal 49 %
  • Fat 62 g 95 %
  • Saturated 24 g 120 %
  • Carbs 85 g 28 %
  • Fiber 8 g 33 %
  • Protein 25 g 51 %
  • Cholesterol 108 mg 36 %
  • Sodium 1430 mg 60 %
  • Calcium 546 mg 55 %
  • Magnesium 120 mg 29 %
  • Potassium 683 mg 15 %
  • Iron 8 mg 44 %
  • Zinc 4 mg 38 %
  • Phosphorus 503 mg 72 %
  • Vitamin A 286 µg 32 %
  • Vitamin C 182 mg 203 %
  • Thiamin (B1) 1 mg 87 %
  • Riboflavin (B2) 1 mg 88 %
  • Niacin (B3) 8 mg 47 %
  • Vitamin B6 1 mg 74 %
  • Folate equivalent (total) 233 µg 58 %
  • Vitamin B12 1 µg 45 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 4 mg 23 %
  • Vitamin K 30 µg 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta-Stuffed Shishitos in Phyllo

Ingredients

  • 8 ounces shishito peppers (16 to 20)
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 2 ounces feta, crumbled, room temperature
  • 2 ounces cream cheese, room temperature
  • 6 to 7 sheets frozen phyllo dough, thawed
  • 2 tablespoons sesame seeds

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