Feta Stuffed Dates
Enjoy the perfect balance of sweet and savoury with these irresistible stuffed dates. Each bite combines creamy feta and skyr with the natural sweetness of the dates, topped with crunchy walnuts, fresh herbs, and a drizzle of honey for extra richness. Serve them warm or at room temperature for an elegant appetiser or an easy, flavour-packed snack. Simple to make yet beautifully gourmet, these nibbles are sure to impress every time.
Ingredients
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25
Medjool dates (cut along the side and pitted)
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80 g
Feta
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1
Garlic clove
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Freshly ground pepper
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Topping
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75 g
Walnuts
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1 tbsp
Fresh rosemary
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2 tbsp
Chives
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2 tbsp
Fresh parsley
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1 tbsp
Olive oil
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1 tbsp
Honey
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½ tsp
Lemon zest
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¼ tsp
Salt
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40 g
Grated Parmesan cheese
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Freshly ground pepper
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To serve
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1 tbsp
Honey
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Flake salt
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Even chopping makes all the difference when preparing your topping. Finely chopped walnuts and herbs ensure that every bite has a balanced mix of flavour and texture. Larger pieces of nuts can slide off the dates during baking, while overly small ones may burn before the rest is ready. Aim for small, uniform pieces that stick easily to the feta-skyr filling and roast evenly in the oven. Using a sharp knife (rather than a food processor) gives you better control and keeps the texture light and fresh, ideal for perfectly coated, golden-topped dates.
For effortless cleanup and beautifully baked dates, line your ovenproof dish with parchment paper before adding the stuffed dates. The non-stick layer prevents sticky honey, melted cheese, and toppings from clinging to the dish, so you can lift the dates out easily and discard the paper afterward. It also helps distribute heat evenly, reducing the risk of over-browning. Cut the parchment to fit your dish with a small overhang for easy lifting, then arrange the filled dates on top before baking for perfect results and minimal mess.
Start by pitting the dates. Place each one on a flat surface and use a small, sharp paring knife to make a shallow cut lengthwise along one side — just deep enough to reach the pit. Gently open the date with your thumbs to remove the pit while keeping it intact. Use a small spoon or your fingers to add the filling, pressing it in lightly rather than packing it too tightly. If the dates feel a bit dry or firm, let them sit at room temperature for a few minutes to soften. This makes them easier to handle and helps prevent tearing while filling.
Questions about stuffed dates
Here, we cover everything from how to store your snack to achieving the right filling texture. Whether you're experienced or a first timer, these tips will help you make the most of this recipe.
What type of dates should I use?
For this recipe, it is best to use large, soft, and pliable Medjool dates. They are ideal because of their size, which provides plenty of room for the feta-skyr filling and toppings. They are also easy to cut, pit, and stuff due to their soft texture, while their rich, caramel-like flavour enhances the savoury fillings. If you can’t find Medjool dates, Deglet Noor dates are a good substitute, though they are smaller and less sweet.
How should I store stuffed dates to keep them fresh?
After baking, let them cool completely, then arrange in a single layer in an airtight container and refrigerate. This helps the filling and fresh herbs stay fresh and flavourful for up to one week, though they’re best enjoyed within three to five days. Before serving, let the dates sit at room temperature for 15-30 minutes to soften the filling.
How do I prevent my snack from burning in the oven?
Because dates and honey contain natural sugars that brown quickly, it’s best to keep a close eye on them near the end of baking. Bake at 180°C (convection) for seven to 10 minutes, and start checking after about five minutes. Place the dish on the middle rack for even cooking, and if your oven tends to run hot, lower the temperature to 160-170°C and extend the baking time slightly. If the tops brown too quickly, cover the dish loosely with foil or add half the topping midway through baking and the rest after it’s done for a fresher look and flavour.
Nutritional values
Nutritional value, per
1627 Kcal
| Fibre | - | 24.1 gram fibers |
| Protein | 6.7 | 27 gram |
| Fat | 41.6 | 76.6 gram |
| Carbohydrates | 51.7 | 206.7 gram |
Recommended information
Serving suggestion
No walnuts? Try these delicious swaps
If you’re out of walnuts, there are plenty of tasty alternatives. Pecans are naturally sweet and buttery, pairing beautifully with creamy feta and soft dates. Hazelnuts add a toasty crunch and deeper flavour, while chopped almonds offer a firmer bite and subtle nuttiness. You can also lightly toast the nuts before using to bring out their aroma and give your stuffed dates an even more irresistible crunch.
Add your own twist with flavourful mix-ins
Personalise your stuffed dates with easy flavour upgrades. Swap chives or parsley for fresh coriander or mint to add a vibrant, aromatic note. For extra creaminess, mix in a spoonful of cream cheese – it blends beautifully with the feta and gives a smoother texture. These simple mix-ins make it easy to tailor the flavour to your taste or the occasion.
Leftover dates? Try these snacks next
Put your extra dates to delicious use with these easy snack ideas: · Date bark: a sweet-and-salty treat with creamy peanut butter, crunchy peanuts, and a smooth layer of melted chocolate. · Date balls: soft, rich bites with the natural sweetness of dates and a hint of skyr for balance and depth. · Protein ball dates: a chocolatey twist with nutty hazelnuts, citrus notes, and a light dusting of cocoa for a smooth finish.
Looking for more sweet ideas to snack on? Our collection of sweet treats is packed with delicious inspiration to satisfy every craving.
How far ahead can I prepare stuffed dates?
You can prepare this recipe up to one day in advance without losing flavour or texture. Assemble them completely, then cover and refrigerate until you’re ready to bake or serve. If baking later, add the topping just before putting them in the oven to keep the nuts and herbs fresh.
Once baked, they’ll keep well in the fridge for three to five days, simply let them come to room temperature or warm them briefly in the oven before serving for the best texture and taste.
Can I swap the honey for something else?
For a similar sweetness, use maple syrup or agave syrup, which blend smoothly into the filling and caramelise nicely in the oven. Date syrup is another great choice — it pairs naturally with the dates and adds a rich, fruity depth. If you prefer something less sweet, try a light drizzle of balsamic glaze after baking for a tangy contrast.
