Ingredients
- 2 blocks of feta cheese (approx. 150–200g)
- 1 packet phyllo dough
- 1–2 tbsp olive oil + 50 g melted butter
- Honey (for drizzling)
- Fresh thyme or oregano (optional)
- Chili flakes (optional, for a little heat)
- Toasted sesame seeds (optional, for crunch)
Directions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prep the phyllo:
Phyllo dries out fast, so work quickly and keep any unused sheets covered with a clean kitchen towel.
Lay one sheet of phyllo dough on your work surface and brush it with melted butter or olive oil.
Place the second sheet on top, brush again, and repeat with a third (and fourth if using).
You want a few buttery, flaky layers to support the feta. - Wrap the feta:
Place the block of feta in the center of your layered phyllo. Fold the long sides over the cheese, then the short sides, wrapping it up like a little parcel. Brush the outside all over with more butter/oil to help it crisp up in the oven. - Bake:
Transfer the parcel seam-side down to your prepared tray.
Bake for 20–25 minutes, or until golden and crispy on the outside. - Top and serve:
Drizzle with honey while still warm, and sprinkle with chili flakes, herbs, and sesame seeds if you’d like.
Serve with a fresh side salad, grilled veggies, or as a dreamy BBQ side dish.