The Greek cuisine is known for its amazing small dishes. Simple to put together, with assertive flavors, they are enjoyed alone as an appetizer or first course, or as part of a delicious meze spread, to be shared around the table.
I first had this feta in crispy filo, at my friend Marianna’s summer house on the Greek island of Skiathos, many summers ago. Her mother, an incredibly talented cook, assembled and cooked a big pile of them for a small crowd of kids and adults. We had them for a light dinner with a green salad and a big platter of fresh fruit. They were so delicious!
I like to keep filo in the refrigerator as a staple, and of course, a container of Greek Feta in brine is always present in the cheese drawer. To make this treat, a piece of Feta is placed on top of a few layers of filo sheets brushed with olive oil, and then everything is wrapped up into a little parcel and shallow fried in olive oil. It is that simple! Serve it warm, with a drizzle of good honey and a light sprinkle of sesame seeds. An appetizer couldn’t be easier than that!
- 3-4 sheets thin filo pastry dough, (9”x14”), at room temperature
- --- extra virgin olive oil (for brushing)
- 8 oz. Greek feta, in block form
- --- extra virgin olive oil (for the pan)
- Greek honey for drizzling
- White and/or black sesame seeds
- Defrost filo pastry dough by leaving it in your refrigerator overnight. The next day, remove from the fridge and allow it to come to room temperature.
- Place one sheet of filo dough on a clean work surface and brush it with some extra virgin olive oil. Place a second one on top of the first and brush it with olive oil as well. Repeat with two more sheets of filo.
- Place the piece of Greek Feta at the bottom edge of the filo. Fold in each side, covering most of the feta. Brush some olive oil on the two folded sides. Next, fold up the piece of Feta, starting with the side closest to you, until you completely wrap it with the filo. Brush each side with a bit more olive oil and set aside.
- Heat a medium size, non-stick pan over medium heat. Add a generous amount of olive oil to the hot pan. Once the oil is hot, place carefully the filo-wrapped feta to the pan (the olive oil should come half way up the wrapped Feta). Shallow fry under medium heat for about 2 minutes on each side, or until the filo turns golden brown on both sides.
- Remove from the pan and place briefly on a piece of folded paper towel to absorb any excess oil. Place on a serving plate, drizzle with honey and sprinkle with sesame seeds. With a sharp knife, cut it up in small square bites and serve as an appetizer!
Step by Step Photo Tutorial:
— Brush filo with with olive oil
— Repeat with two or three more filo sheets and place Feta on top
— Fold filo over the Feta and brush with olive oil
— Fold up the filo into little parcel
— Ready to cook (or refrigerate until ready to cook!)
More appetizers to make and share for the Super Bowl
Marilena,
What may I use instead of Feta in the Feta Crispy Phyllo with a Honey Drizzle?
Antoinette
Hi Antoinette,
So good to hear from you! You can use a rectangle of your favorite yellow cheese. Do not use any hard cheese though – it needs to be a melting kind of cheese. Another popular cheese I use for this recipe is called “Kasseri” a rather mild but delicious Greek cheese that melts beautifully. Experiment with a couple of cheeses and see which one you like the best. Hope this helps!
Oh Marilena, my mother will be delighted to know that her little crowd pleasing recipe found its way to your blog! I hope you will come back to Skiathos for more inspiration this summer!
I have learned so much watching her, over the summers we have spent with you in Skiathos! It always seems effortless and easy, especially since she never follows recipes. However, I know that there is always a great deal of thoughtful planning behind all these extraordinary meals that come out of her kitchen! Make sure you share with her this post! ?
This looks so good! What a fun and unique appetizer for a crowd!
It is really delicious and so easy to assemble ahead of time!
Thanks for sharing! How far ahead of time can I make it?
Hi there! You can assemble them early in the day, wrap them well, refrigerate and cook them later in the day!