Greek Phyllo Wrapped Feta and Honey

Name: Greek Phyllo Wrapped Feta and Honey
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 10 Ounces High-Quality Greek Feta (in a block not crumbles); 6 Sheets of Phyllo Dough - thawed to room temperature; 2-4 Tablespoons Olive Oil; 4 Tablespoons Honey; Sesame Seeds

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Phyllo-wrapped feta and honey is a Traditional Greek appetizer that my husband and I love when we are in Greece! This easy salty and sweet combo will quickly become a favorite of yours too!

I was born in the wrong country. It's true 🙂 I think my heart and soul are spilt evenly between Italy and Greece. I love them both so deeply! They are some of the most beautiful, delicious, and magical places in the world!

My husband and I just recently got back from our 10-year anniversary trip to Italy and Greece this Spring and I am trying to go back like every day! 😉 One of the Greek dishes I couldn't wait to get my hands on when we got there was this Greek phyllo-wrapped feta and honey.

A plate of baked feta and two glasses of wine on a table in Corfu, Greece. — Enjoying Greek Phyllo Wrapped Feta and Honey at a restaurant in Corfu, Greece.

OH. MY. GOSH.

Stick a fork in me! I had this more times than I can remember when we visited back in 2019, and it was one of my absolute favorite dishes!

Salty creamy feta wrapped in flaky phyllo dough and drizzled with sweet sticky honey - my gosh! It is heaven!

Although making it here back home isn't quite as good or the same, it is as close as you're going to get here in the states!

Make this for your next dinner party - I promise you your guests will devour it!

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Ingredients
How to Make
Tips for Phyllo Dough
Frequently Asked Questions
More Greek and Appetizer Recipes
Greek Phyllo Wrapped Feta and Honey

Ingredients

High-Quality Greek Feta - in a block not crumbles!
Phyllo Dough - thawed to room temperature
Olive Oil
Honey
Sesame Seeds

Feta cheese soaking on paper towels and phyllo dough thawing on a baking sheet.

How to Make

Preheat the oven to 350 degrees.
Gently peel one phyllo sheet up and place it on a clean counter or flat surface. Gently brush olive oil over the top, being careful not to break the sheets. Lay another sheet on top of that one, brush more olive oil over top, and finally lay on the last sheet down, brushing with olive oil again for a total of 3 layers.
Drain the feta block, and cut in half if the block is thick, giving you 2 blocks - and pat dry with a paper towel.
Place the feta down in the center-right of the phyllo stack. Bring the edge closet to the feta block up and over (which should cover about ¼ of the block). Next, wrap each long end over the feta on each side. Then gently fold the feta over the remaining dough 2 more times wrapping it completely (see video and picture for demonstration).
Repeat with the second feta block.
Place both of the phyllo-wrapped feta's on a baking sheet lined with parchment paper and gently brush the tops with olive oil.
Bake for 20-25 minutes and until the phyllo is golden brown.
Remove from the oven and place on a plate. Drizzle generously with honey on the top and sprinkle with toasted sesame seeds. Enjoy immediately while hot!

Wrapping feta cheese in phyllo dough - process shot 1.

Wrapping feta cheese in phyllo dough - process shot 2.

Wrapping feta cheese in phyllo dough - process shot 3.

Wrapping feta cheese in phyllo dough - process shot 4.

Wrapping feta cheese in phyllo dough - process shot 5.

Tips for Phyllo Dough

Phyllo dough can be kinda tricky to work with. These are some of the tips that I have learned that have helped me:

Let it thaw completely. I have tried to work with phyllo while it was almost but not quite unthawed yet - big mistake! It will just break in the seams where it is folded. Follow the package directions and let thaw for at least 3 hours before you work with it.
Keep it covered. While you're working, place a tea towel over the top layer while working. Phyllo dough can dry out super quickly. Keep it covered completely while you work so it won't dry out as fast.
Gently brush the edges and middle with olive oil to keep it from drying out. Be extra careful when brushing because phyllo dough can break so easily. Brushing the edges and center will help keep the sheets hydrated and prevent it from drying out and breaking while folding.
If it does break or crack while folding, just keep it together as best you can and push it back together. It will not hinder the baking process at all. If it is just crumbling in pieces while you fold, you may need to restart with new sheets that aren't dried out.
With the extra phyllo dough, make spanakopita or baklava!

Two pieces of Greek Phyllo Wrapped Feta and Honey on a blue plate with a gold fork.

Frequently Asked Questions

Can I Make This Ahead of Time?

I think this is best made right before and enjoyed hot and fresh. Fortunately, it doesn't take too long to prep and you can easily double this recipe if feeding a crowd.

How Do I Store Leftovers?

I don't think you will have any leftovers left, but this recipe is best enjoyed hot straight out of the oven and leftovers do not keep well. The phyllo won't be crispy anymore if stored for a day in the fridge.

A sliced piece of Greek Phyllo Wrapped Feta and Honey on a blue plate with a gold fork next to it and a container of sesame seeds.

More Greek and Appetizer Recipes