Greek Baked Feta in Phyllo with Honey

Greek Baked Feta instantly became one of my favorite dishes after tasting it at a small, family-run taverna on the island of Naxos. The setting was unforgettable—and so was the dish: feta wrapped in crisp phyllo, drizzled with golden honey, and bursting with flavor.

When I brought the recipe home, I gave it my twist—brushing the phyllo with a mix of olive oil, butter, and egg for extra richness, then finishing with a generous drizzle of honey and a shower of toasted sesame seeds. It’s simple, elegant, and the kind of appetizer that always disappears fast.

What Kind of Feta to Use?

When making Greek Baked Feta, it’s important to slice a block of feta, as it needs to melt slightly while still holding its shape during baking. Avoid pre-crumbled feta, as it won’t give you the right texture for this dish.

After cutting the feta into blocks, be sure to pat it dry to prevent excess moisture from affecting the crispness of the phyllo. I’ve found that a block about 2 inches wide by 3 inches long works perfectly. For the thickness, aim for around 1/3 inch—thin enough to bake evenly but thick enough to stay intact. Don’t stress too much about precision, though; this recipe is forgiving!

Ingredients for Greek Baked Feta

• Feta Cheese: Use sheep’s milk feta in a block for the best results. It’s tangy and creamy and holds its shape while softening beautifully when baked. Cut the block into smaller pieces for easy wrapping and even baking.
• Phyllo Dough: Thin, flaky sheets that bake into a crisp, golden crust, perfectly encasing the feta and adding a satisfying crunch to every bite.
• Egg: Creates a rich egg wash for brushing the phyllo, helping it crisp up beautifully while adding a touch of shine to the golden layers.
• Melted Butter: Combined with olive oil, butter adds richness and a slightly nutty flavor to the phyllo, making it extra flaky and indulgent.
• Olive Oil: A classic in Greek cuisine, olive oil adds a fruity, slightly peppery flavor that balances the richness of the butter in the phyllo.
• Honey: If you can find Greek honey, it’s a fantastic choice for its unique floral notes, but any local honey will work wonderfully. The honey adds a luscious sweetness that contrasts beautifully with the tangy feta and savory phyllo.
• Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a gentle kick of heat, balancing the sweetness of the honey and enhancing the dish’s flavor.
• Sesame Seeds: A mix of black and brown sesame seeds creates a beautiful contrast and a nutty crunch. But don’t worry—whatever type of sesame seeds you have on hand will work just as well.

How to Serve It

This baked feta in phyllo is best served straight out of the oven while the phyllo is warm and crispy. Drizzle the honey on top as soon as it comes out of the oven to allow the phyllo to absorb the sweetness for the best flavor. Sprinkle with toasted sesame seeds and let it rest for a minute or two before serving.

Pair it with other meze favorites like olives, tzatziki, or grilled vegetables for a complete Mediterranean-inspired spread. It’s a crowd-pleasing appetizer that’s perfect for any gathering!

Can I Make This Ahead of Time?

Yes, you can prepare baked feta in phyllo ahead of time! Assemble the phyllo-wrapped feta, but don’t bake it yet. Place the prepared feta on a baking tray, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to serve, brush it with the egg wash, bake as directed, and finish with honey and sesame seeds. This makes it perfect for entertaining or meal prepping—easy to make in advance without sacrificing freshness or flavor.

Variations for Toppings

While the classic honey and sesame topping is always a winner, you can easily switch things up to suit your preferences:

• Sweet & Nutty: Add chopped walnuts or pecans with a sprinkle of cinnamon along with the honey for a warm, sweet twist.
• Savory & Bold: Skip the honey and sesame seeds, and instead top with chopped olives and sun-dried tomatoes for a more savory variation.
• Citrus Zest: Add a sprinkle of orange or lemon zest for a refreshing citrus note that pairs beautifully with the feta.
• Spicy Touch: Drizzle with chili-infused honey for a balance of sweet and spicy flavors.

These variations allow you to customize this dish for different occasions or flavor profiles, making it a versatile recipe you’ll want to make again and again!

Tips for Handling Phyllo Dough

Phyllo dough is delicate and tends to dry out quickly, making it prone to cracking or breaking. To keep it pliable while you work, always cover it with a clean, damp kitchen towel as soon as it’s opened. This helps prevent it from drying out. Work quickly and efficiently, as the thin sheets can dry out in just a few minutes.

If a sheet tears or breaks, don’t worry—simply overlap another sheet to patch it up, and no one will notice once it’s baked. If your phyllo dough is frozen, make sure to thaw it in the refrigerator overnight, then let it sit at room temperature for about an hour before using. By following these tips, your phyllo dough will stay fresh and easy to handle, ensuring a perfectly flaky and crisp result every time.

Storing, Reheating, and Freezing

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the baked feta cool completely before storing it to maintain the crispness of the phyllo.
• Reheating: To reheat, place the leftover baked feta in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until warmed through. Avoid using a microwave, as it can make the phyllo soggy.
• Freezing: You can freeze the phyllo-wrapped feta before baking for up to 1 month. Assemble the feta and phyllo as directed but skip the egg wash. Place the unbaked phyllo-wrapped feta on a baking tray and freeze until solid. Then, transfer to a freezer-safe bag or container. When ready to bake, there’s no need to thaw—simply brush with the egg wash and bake directly from frozen, adding an extra 5-10 minutes to the baking time. Note that freezing after baking is not recommended, as the phyllo may lose its crisp texture.