Phyllo-Wrapped Greek Baked Feta with Honey
Greek feta me meli is made of warm, creamy feta cheese wrapped in crispy phyllo dough and finished with a drizzle of raw honey. Baked feta with honey is the perfect combination of sweet and savory, and is ready in 30 mins or less! Because this recipe takes only a couple of phyllo sheets, it is a good one to make when you make other phyllo recipes like spanakopita or my crispy phyllo meat pie.
Servings: 6 people
Ingredients
- 2 blocks of quality feta, 3 ounces each
- 2 sheets of phyllo dough, thawed
- ¼ cup honey, warmed if necessary, for drizzling (I love using this Greek honey)
- 2 tbsp toasted sesame seeds, more to your liking
- 1 tbsp fresh thyme leaves, for garnish
Instructions
- Heat the oven to 350 degrees F and position a rack in the center.
- Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil.
- Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil.
- Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan.
- Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so).
- Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!
Video
Notes
- Make ahead tip: I don't usually prepare this appetizer ahead as it is very quick and is best prepared and served fresh. But if you need to, you can wrap the feta in the phyllo and freeze it to bake later. To freeze, wrap the prepared phyllo-wrapped feta blocks in parchment paper (or plastic wrap). Do not worry about brushing the top of the phyllo with extra virgin olive oil yet. Simply finish wrapping the feta with phyllo, and then wrap in either parchment paper or plastic wrap. Then, wrap it in foil for more protection. Store in an airtight container in the freezer. Bake from frozen after brushing with extra virgin olive oil.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and Greek honey used in this recipe. You can also browse our spice selection and more!
Nutrition
Calories: 73.6kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.5g | Cholesterol: 0.3mg | Sodium: 16mg | Potassium: 30.5mg | Fiber: 0.6g | Sugar: 11.8g | Vitamin A: 57.1IU | Vitamin C: 1.9mg | Calcium: 35.3mg | Iron: 0.7mg
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