When in Greece you’ll likely dine at one of the tavernas that dot the entire country. These eateries are more informal, great meeting/gathering places for family and friends and usually the prices are affordable. I love taverna fare as you often get a combo of classics and some of the chef/owner’s creativity in the menu (and on your plate).

Some tavernas serve this meze of Feta cheese wrapped in phyllo pastry and either baked or fried. I like the latter as the Feta retains its form, the phyllo is lightly fried and the crisp texture vs. the soft, warm Feta.

Some sesame seeds, Greek honey some fresh herbs for garnish and  serve!

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

(meze for two greedy Greeks, serves 4 usually)

1 slab of Epiros Feta cheese (found in Canada at Costco)

a sprinkle of ground mastiha

1 sheet of “medium’ phyllo pastry

1 Tbsp. of all purpose flour diluted in 1 Tbsp. of water in a small bowl

2-3 Tbsp. of olive oil

sesame seeds

drizzle of Greek honey

lemon verbena leaves, mint or thyme

1. Take your slab of Feta cheese out of the container and pat dry (or slice evenly to about 1/2 inch thick) and set aside. Now place the sheet of phyllo on your work surface (long side facing you) and vertically cut in half.
2. Place the slab of Feta at one end of the phyllo (about two inches in from the bottom. Now fold the bottom end of phyllo over the cheese followed by folding the two sides in towards the cheese. Now roll-up the phyllo until it has been completed wrapped to form a phyllo packet. Be sure to brush some flour paste on the last fold of phyllo to “seal the packet”.
3. Place heavy skillet or non-stick pan on your stovetop over medium heat and add  tsp. of olive oil. Once hot, gently place your phyylo packet in the pan and fry for 2-3 minutes a side or until just golden. Use  spautula to carefully flip and fry the other side until just golden.
4. You may serve “saganaki” style in the pan or transfer to a serving plate. Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice (optional).