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Baked phyllo-wrapped feta with honey is sweet, salty, savory, creamy perfection. The other thing I love about this recipe is how versatile they are—fantastic as an appetizer, or, if you serve these for breakfast with coffee or tea, you are setting yourself up for a very successful day. You could also put a big salad next to one of these and have a delicious lunch or dinner.
Ingredients
- block feta cheese: 1 piece (7 ounce)
- egg: 1 piece
- butter: 2 Tbsp (melted)
- olive oil: 2 Tbsp
- (13x18-inch) sheets frozen phyllo dough: 4 piece (thawed)
- sesame seeds: 1 Tbsp
- honey: 4 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat, such as Silpat®.
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Cut block of feta in half, and then turn each half up on its side. Slice down to divide into 2 pieces each.
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Whisk egg, butter, and olive oil together in a small bowl.
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Lay 2 sheets of phyllo dough on counter, and brush evenly with egg mixture, covering about 75 to 80% of the surface.
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Place 2 pieces of feta side by side onto the dough, about 4 inches from the bottom edge.
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Fold bottom edge of dough over feta and brush with egg mixture. Fold both sides over to the center, even with edges of feta. Brush with egg mixture.
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Fold up, making a nice square, tight package, finishing with seam underneath. Repeat with the remaining phyllo and feta. Transfer both phyllo packets to the prepared baking sheet.
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Brush with egg mixture, and sprinkle top with sesame seeds.
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Bake in the preheated oven until well browned, 20 to 25 minutes. Serve hot, drizzled with honey. Chef John
