One of the more popular starter/appetizer dishes served at Greek tavernas is pan seared Feta cheese wrapped in Phyllo pastry. Pan-fried until the phyllo is crisp and golden and served with drizzled honey (and maybe some thyme leaves).
Many of the simplest dishes are difficult to execute. This includes fried Feta in Phyllo. The challenges are handling the phyllo and choosing the right type of Phyllo. Additional steps involve heating the oil to a proper temperature and frying to a golden finish. Not burning it.
Enter Feta Baked in Phyllo – a much easier and forgiving recipe to give you a golden, crisp phyllo-wrapped slab of Feta. We’re going to need some phyllo pastry, Feta cheese, some beaten egg, olive oil, honey sesame seeds and thyme leaves.
Feta Baked in Phyllo
4
servings10
minutes20
minutesIngredients
2 slabs of firm Feta cheese (cut to 1/2 inch thickness)
1 large egg
4 Tbsp. extra virgin olive oil
4 sheets of phyllo pastry, thawed from frozen
- Garnishes
Greek honey
Sesame seeds
thyme leaves
Directions
- Pre-heat your oven to 425F. Line a baking sheet with parchment paper.
- Crack your egg in a bowl and add olive oil and whisk until combined.
- Lay a sheet of phyllo (vertically) on your work surface and lightly brush with egg/oil mixture. Lay a second sheet of phyllo and brush with egg mixture.
- Lay your slab on to the phyllo, about 4 inches from the bottom. Fold the bottom flap over the Feta, brush with egg mixture. Fold both side flaps over the center, brush again with egg mixture.
- Fold upward to complete your Phyllo/Feta packet with the seam side being on the bottom. Brush top with egg mixture. Repeat process with second slab of Feta.
- Place on the middle rack of of your pre-heated 425F oven and bake for 20 to 25 minutes or until golden. Remove from the oven, drizzle with honey, sprinkle with sesame seeds and some thyme leaves.
