Filo Wrapped Feta

Crispy Honey Feta, I love you.

(CHEAT MEAL not GF/VE)

 
 
 

OPAAA! Wow wow wow, my enthusiasm for this dish goes beyond words.

I had this in Athens last year and it was mind-blowing. Perhaps it was the ambiance of being in an authentic Greek restaurant, but nevertheless I swore to myself once I moved into an apartment with an oven I HAD to make it.

For this lunch I also made:

  • Vegan Zucchini Carrot and Oat Fritters

    • This is the same as recipe as Zucchini Fritters but I swapped out the Feta for the Grated Carrots, the egg for a ‘flaxseed egg’ and didn’t add any hazelnuts.

  • Roasted Chickpeas and Corn

    • Seasoned with olive oil, paprika, mixed herbs and S&P. Roasted for 25 mins @180 deg.

Watch the video above or follow the recipe below:

 
 
The Feta workstation.

The Feta workstation.

Ingredients

  • 1 block of Feta (200g)

  • 2 sheets of Filo Pastry

  • Rosemary

  • Sesame Seeds (White or Black, preference up to you!)

Spices and Condiments

  • Olive Oil, S&P.

Method

  1. THAW (leave out and naturally defrost) filo pastry for around 1-2 hours before you cook.

  2. CUT feta in half. I do a ‘draft’ line across all the edges of the sides first to try and get an even cut.

  3. USE a brush to coat the first filo pastry sheet with oil. Protect the other sheet with a tea towel so it doesn’t dry up.

4. PLACE the first half of feta in the middle on the left hand side of the sheet.

5. ADD a few bits of rosemary and S&P on top of the feta.

6. FOLD the top and bottom of the sheet towards the middle of feta. Then fold 3 times from left to right. Coat with oil each fold and then cut off any excess pastry.

Add some Rosemary

Add some Rosemary

Fold over 3 times

Fold over 3 times

Little Feta parcel!

Little Feta parcel!

6. BAKE for 25-30 mins @180 deg. You’re looking for the pastry to go golden brown.

Before the oven.

Before the oven.

After 30 mins.

After 30 mins.

 
 

7. DRIZZLE honey on top of the parcels as soon as it’s out of the oven. DON’T BE STINGY! Add sesame seeds and fresh rosemary on top to garnish.

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Tips

  • Make sure the filo is fully defrosted. You need it be soft and malleable like play dough, not like paper (I have made the mistake of being too eager and not allowing it to thaw properly!).

  • Be generous with the olive oil but don’t soak the filo parcel.

  • It’s ok if some of the feta bleeds from the filo parcel, I quite like the aesthetic of it anyways.

  • DON’T BE STINGY WITH THE HONEY! Haha. Trust me its the icing on the cake.

Filo parcels at our Greek Night at home.

Filo parcels at our Greek Night at home.

MezzeLizbeth Pal-DevelterComment