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!
- 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
- 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 1/4 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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Serving Size: 1/2 block
- Calories: 367
- Sugar: 20.3 g
- Sodium: 719.8 mg
- Fat: 24.1 g
- Trans Fat:
- Carbohydrates: 28.4 g
- Fiber: 0.6 g
- Protein: 11.5 g
- Cholesterol: 63.1 mg
Keywords: Greek Phyllo Wrapped Feta and Honey