Fillo-wrapped feta is a simple and delicious starter, easy lunch or light dinner! Best baked until the salty, creamy feta oozes from the crispy, golden fillo pastry wrapping, and then liberally drizzled with aromatic honey and a generous sprinkling of toasted sesame seeds and oregano.
We enjoyed this yummy delight at To Kanoni Restaurant, Monemvasia a few years ago when we holidayed there. To Kanoni enjoys a special vantage of the main square of Monemvasia and its beautiful white-washed church. It is the perfect spot for people watching and, if you’re super lucky, wedding watching. Read my blog ‘The Wedding Watchers’ now and transport yourself to this special spot!!
Traditional and delicious Greek Feta wrapped in fillo pastry, topped with honey, oregano and toasted sesame seeds.
For the fillo-wrapped feta
- 1 block feta – approximately 10cm wide and 7cm long
- 2 sheets fillo pastry
- Extra virgin olive oil
- toasted sesame seeds
How to… Make the fillo-wrapped feta
Preheat your oven to 200°C.
Place two sheets of fillo pastry on your work surface – with one sheet directly on top of the other.
Cut a slice of feta, no more than 1cm in thickness, from the feta block. It is important not to cut it any thicker, as it will not soften adequately while baking.
Place the slice of feta centrally at the base of the fillo.
Wrap the fillo around the feta, using the entire length of the fillo.
Cut away excess fillo, leaving approximately 5cm on either side of the feta block.
Baste all the fillo with olive oil.
Fold the extra fillo lengths under the fillo-feta block.
Place the fillo-feta block on a baking dish and bake in a preheated oven for 10 minutes or until golden brown.
Remove from the baking dish and place on a serving dish.
Drizzle generously with honey and season liberally with oregano and toasted sesame seeds.
Serve and enjoy!