Baked feta in filo with thyme honey
A whole block of feta wrapped in crisp filo and finished with warm thyme honey, sesame, and black pepper.
Prep15 min
Cook18 min
Rest5 min
Oven200°C
Servings4
Adapted for the home kitchen from documented Greek recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 200 g feta, one firm block rounded
- 4 filo pastry sheets rounded
- 45 g butter, melted rounded
- 35 g thyme honey rounded
- 8 g sesame seeds, toasted rounded
- 1 g black pepper rounded
- 2 g fresh thyme leaves rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Pat the feta completely dry. Heat the oven to 200°C and line a baking tray.
- Lay two filo sheets in a cross, brushing each with butter. Place feta in the centre, season with pepper and thyme, and fold snugly.
- Wrap with the remaining buttered filo sheets, keeping the seam underneath. Brush the outside with butter.
- Bake for 15 to 18 minutes until evenly golden and crisp.
- Rest 5 minutes, drizzle with warmed thyme honey, scatter sesame, and serve immediately.
Notes
- Dry feta and snug wrapping prevent steam pockets and splits.
- Add honey after baking so it stays fragrant and does not burn.
- Keep the filo covered with a damp towel as you work; sheets left out go brittle within minutes.
Sources consulted
Good with
- Greek olive and oregano bread (eliopsomo)
- Greek salad with sardines
- Soft Greek pita: pocketless and stovetop-cooked
Sources consulted
From Christoph Mayer