Fried phyllo wrapped feta with chili flakes, honey and crushed pistachios.
We really like you. We care about you, and wish only the best for you and your families. Some of you have been with us from the very beginning and we are so grateful. Some of you are newer friends and we are thrilled that you have decided to join our Mia Kouppa community. Without you, each of you, our little space on the internet would be much less fun and much more lonely!
Because we care so much about you we are asking, hoping, imploring that you to try this recipe for fried phyllo wrapped feta. We want it to change your lives, the way all of you have changed ours. Sounds overly dramatic? Maybe, but that’s probably because you haven’t tasted this yet. Try it, and then let us know if we exaggerated a little too much.
We make this perfect meze with chili flakes for a surprising kick of heat, honey which goes so well with the sharp tang of the feta, and chopped pistachios which complement the crunch of the fried phyllo dough. Sweet, salty, crunchy and creamy…this appetizer has it all!
Use the best quality ingredients, including the best feta.
A simple recipe such as this one really relies on the best ingredients. In this case that means Greek feta made of either goat or sheep’s milk, a good quality phyllo dough, pure Greek olive oil and all-natural honey.
When purchasing your feta try to find a piece which comes in a rectangular shape. Often when we buy feta in the barrel we end up with a wedge of cheese. This works well in most recipes but when making fried phyllo wrapped feta it is so much easier to start with an even slab.
Wrap the feta carefully.
When wrapping your feta with the phyllo dough you want to ensure that you end up with a nice secure package. If any of the feta is poking through, either because your phyllo tore or because you left a few gaps during wrapping, you will end up with a mess in your frying pan. We have included a video with the recipe instructions to demonstrate the easiest and best way to accomplish the perfect wrapping.
You can adjust the heat in your fried phyllo wrapped feta!
We absolutely love the bit of heat that comes from using the chili flakes – we highly recommend that you don’t omit them. Having said that, if you or the people you are serving like less (or more) heat, adjust the quantity of chili flakes you will use to your liking.
How to serve fried phyllo wrapped feta.
This is the perfect meze to put out alongside things like fava, or beautiful marinated olives or even a small plate of sardines and anchovies. Alternatively, think about included fried phyllo wrapped feta on a cheese board. We have also served it alongside individual portions of a green salad; this makes a great light lunch or first course to a dinner party.
Although they are best served warm while the feta is soft and creamy, fried phyllo wrapped feta is also delicious after it has cooled to room temperature. The phyllo remains crispy and the flavour is still super!
Want more appetizers that star feta? Check these out:
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
Fried phyllo wrapped feta
- 200 grams Greek feta preferably a 4 x 3.5 inch piece
- 10 strips phyllo dough each strip about 14 inches in length and 5 inches wide
- 1 tsp red chili flakes
- ⅓ cup (80 mL) olive oil
- ¼ cup (60 ml) honey
- ¼ cup chopped pistachios
- chili flakes additional, to taste
- Pat your feta dry if it was kept in brine using paper towels. Cut your feta into 5 equal rectangular pieces (see photo above). Each piece should be about 1 inch thick.200 grams Greek feta
- Take one sheet of phyllo dough and brush it with some olive oil. Layer a second piece of phyllo over top and brush this one with olive oil as well.10 strips phyllo dough, ⅓ cup (80 mL) olive oil
- With the phyllo spread out horizontally in front of you, center one piece of feta horizontally and place it about 1 inch from the bottom edge of the phyllo (see video and photos for reference). Sprinkle it with ⅕ of the chili flakes.1 tsp red chili flakes
- Bring one horizontal end of the phyllo over to cover the feta. Brush the top with olive oil and then bring over the other horizontal end. You may need to either cut off some of the phyllo or fold it over to align it with the edge of the feta. Brush the top of the phyllo with olive oil.
- Now, begin to carefully roll the feta away from you until it is entirely wrapped in the phyllo. Brush the entire surface with some olive oil and set it aside.
- Continue with the rest of the feta until you have prepared 5 phyllo wrapped feta parcels.
- Transfer what is left of the olive oil to a non-stick frying pan. The oil should cover the surface of the pan. If it does not, add more oil, but keep in mind - you are not deep-frying the phyllo wrapped feta.
- Heat the oil over medium heat and place the phyllo wrapped feta seam side down. Turn the phyllo wrapped feta carefully and be careful not to burn the phyllo. Each side will brown and crisp up nicely after only a few minutes.
- Transfer the fried phyllo wrapped feta to your serving platter. Drizzle with the honey and add more chili flakes to taste. Finally, sprinkle the chopped pistachios on top.¼ cup (60 ml) honey, ¼ cup chopped pistachios, chili flakes
- Best enjoyed while still warm.