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This Greek Honey Wrapped Feta tucks zesty cheese inside golden crunchy filo for a showstopping starter that perfectly balances sweet with savory notes. The mix of hot, gooey feta against honey and flaky pastry makes an addictive appetizer that'll have guests fighting for the last piece.
I whipped this up for a backyard party when I needed something fancy but easy. The cleaned-out dish and folks asking how I made it told me this Greek treat would be my go-to party snack from then on.
Complete Ingredients
- Feta cheese slices: The chunky Greek kind gives you a smoother feel with just enough salt
- Filo pastry: This makes that must-have crispy golden outside
- Unsalted butter: Adds luxury and helps turn the pastry golden
- Extra virgin olive oil: Boosts that Mediterranean taste
- Quality honey: Try finding something local with nice flower hints
- Black sesame seeds: Bring a nutty kick and pretty dark spots
Easy Preparation Steps
- Mix your butter blend:
- Slowly melt butter till it's all liquid but cool. Let it sit a bit before mixing with olive oil for your pastry coating. This combo makes sure everything bakes golden and tastes rich.
- Get your workspace ready:
- Put one sheet of filo on your counter and keep the rest under a damp towel so they don't dry out. Brush it all over with butter mix then put another sheet on top. These two layers make it sturdy and help it stay closed.
- Bundle up the cheese:
- Put a feta slice at the short end of your buttered filo sheets. Fold pastry halfway over the top and add butter to help it stick. Keep rolling the cheese forward with some tension until almost done. Brush the last bit with lots of butter mix before finishing the roll.
- Close up the sides:
- Use a sharp knife to cut sides into neat triangles. Brush these flaps with butter mix then fold them over to close everything up. This stops cheese from leaking when it bakes and makes it look pretty too.
- Get ready to bake:
- Put your wrapped cheese on a baking sheet with space between each one. Brush every bit with leftover butter mix so there aren't any dry spots. Sprinkle sesame seeds all over then bake until deep golden for about 15 minutes.
- Dish it up hot:
- Move to a serving plate, drizzle lots of honey on top and add more sesame seeds. The mix of warm melty cheese, crunchy pastry and sweet honey is what makes this so special.
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This dish takes me back to my first time at a tiny taverna on a Greek island where I watched the chef wrap these parcels with expert hands. The owner told me they stand for good fortune with the gold outside meaning wealth and the honey showing life's sweetness. Now whenever I make them I think about that sunny day and how food brings different cultures together.
Handling Filo Dough
Filo needs careful handling for best results. Always cover unused sheets with a slightly damp clean towel while you work or they'll dry out. Move fast but carefully since tears are hard to fix once they happen. If your pastry keeps breaking, let it warm up a bit at room temp since cold filo breaks easier. Remember that lots of thin layers create that awesome crispiness so handle them gently to keep sheets separate.
Choosing Your Cheese
Though Greek feta gives you that classic taste, you might try Australian or Bulgarian types for something different. Greek feta feels creamier with balanced saltiness which works great for first-timers. Australian feta tends to be saltier and firmer which plays nicely against the sweet honey. For best results cut your feta about 1cm thick and let it sit out for 15 minutes before wrapping so it melts evenly when baked.
Honey Options
The honey you pick really changes how this tastes in the end. Old-school Greek versions often use thyme honey which has herby notes that go well with tangy cheese. For a new twist try chestnut honey with its deeper richer taste or orange blossom honey for bright fruity hints. Warming your honey a little before pouring helps bring out the smell and lets it coat the hot pastry better when serving.
Pairing Ideas
Make an awesome Mediterranean snack board by adding these honey cheese bundles with some marinated olives roasted red peppers and fresh cucumber slices. For a pretty setup arrange them on a wooden board with small cups of warm honey for dipping. Round off the experience with a bright white wine like Assyrtiko from Santorini or a light pink rosé that works great with the sweet and savory mix.
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Frequently Asked Questions
- → Can I switch out the feta for something else?
You sure can! Greek feta is ideal, but Australian or other types work. Just remember, salt levels vary, so taste and tweak if needed.
- → Any tips for handling filo?
Keep your filo sheets from drying out by covering them with a damp cloth. If frozen, let them sit at room temperature for about an hour first.
- → Can I prep this in advance?
Definitely! Assemble them ahead and pop them in the freezer. When it’s time to bake, let them sit out for 30 minutes to thaw a bit.
- → What’s the easiest way to melt butter?
Microwave it in small bursts, like 10-15 seconds, or melt it gently in a pan. Let it cool before mixing with oil if needed.
- → What if I don’t have honey?
No worries! Use maple syrup or agave. The flavor will change slightly, but it’ll still taste amazing.
- → How do I keep them from opening up while baking?
Give the seams a good swipe of melted butter as you fold the edges. Press them tightly to make sure everything holds together.