Print & Share This Recipe!
This Greek baked feta in phyllo is crispy, golden, and drizzled with honey. A simple yet impressive appetizer that’s bursting with flavor!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 25 minutes
Ingredients:
1X
2X
3X
Adjust Servings
| 8 oz block of Sheep feta cheese, cut into 4 equal pieces | |
| 8 full sheets of phyllo dough, thawed | |
| 1 large egg, lightly beaten | |
| 2 tablespoons unsalted melted butter | |
| 2 tablespoons olive oil | |
| 3 tablespoons honey (plus extra for drizzling) | |
| Pinch of red pepper flakes (optional, for heat) | |
| 2 tablespoons Black and brown sesame seeds |
Preparation
1
Preheat and Prepare:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil. Prepare all your ingredients and keep your phyllo dough wrapped in a damp kitchen towel until you’re ready to use it to prevent it from drying out.
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil. Prepare all your ingredients and keep your phyllo dough wrapped in a damp kitchen towel until you’re ready to use it to prevent it from drying out.
2
Prepare the Brushing Mixture:
In a small bowl, whisk together the egg, melted butter, and olive oil until well combined
In a small bowl, whisk together the egg, melted butter, and olive oil until well combined
3
Prepare the Phyllo Dough:
Lay one sheet of phyllo dough on a clean surface and lightly brush with the egg-butter-oil mixture. Add a second sheet on top. Cover the remaining phyllo with a damp towel to prevent it from drying out. Place a piece of feta in the center of the prepared phyllo stack.
Lay one sheet of phyllo dough on a clean surface and lightly brush with the egg-butter-oil mixture. Add a second sheet on top. Cover the remaining phyllo with a damp towel to prevent it from drying out. Place a piece of feta in the center of the prepared phyllo stack.
4
Wrap the Feta:
Fold the sides over the feta and roll it up tightly, brushing the egg mixture on each fold to seal. Repeat for the remaining feta pieces.
Fold the sides over the feta and roll it up tightly, brushing the egg mixture on each fold to seal. Repeat for the remaining feta pieces.
5
Bake the Feta:
Arrange the wrapped feta parcels seam-side down on the prepared baking sheet. Brush the tops generously with the egg mixture. Bake for 20-25 minutes, or until the phyllo is golden brown and crisp.
Arrange the wrapped feta parcels seam-side down on the prepared baking sheet. Brush the tops generously with the egg mixture. Bake for 20-25 minutes, or until the phyllo is golden brown and crisp.
6
Drizzle and Garnish
Once the baked feta wraps are out of the oven, drizzle with honey while still warm. Sprinkle with sesame seeds for garnish, adding a nutty crunch and a beautiful finishing touch.
Once the baked feta wraps are out of the oven, drizzle with honey while still warm. Sprinkle with sesame seeds for garnish, adding a nutty crunch and a beautiful finishing touch.
7
Enjoy it hot, and share this delightful dish with your family for a warm and memorable moment together.
Recipe Tips & Suggestions
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.