Name: Baked feta wrapped in filo dough (Φέτα σε φύλλο κρούστας)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 175 grams Greek feta, in one rectangular or square piece approximately 1/2 inch thick (approximately 6 ounces); 2 sheets filo; 2 tbsp olive oil, for brushing (approximately); 3 tbsp honey, for drizzling (or more, to taste); 1 tbsp sesame seeds

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Greek feta wrapped in phyllo, baked and then drizzled with honey and sesame seeds. This is an easy, delicious appetizer that goes well with crackers, bread and sliced fruit, like apples and pears.

I grew up in a Greek home, with parents who were always cooking for family and friends. They also worked really hard, and therefore often turned to straightforward but still delicious recipes using few, good quality ingredients. This was particularly important when they had to make impromptu mezes for people who popped in unexpectedly. A surprise, but always a welcome surprise!

When I was young, my parents always had certain staples close at hand, including phyllo dough and feta. These were essential in making tyropitakia (small cheese pies), and spanakopitakia with feta. When they wanted something easy and quick however, it was this recipe that they made. Feta wrapped in phyllo, baked and served with a drizzle of honey and a sprinkling of sesame seeds. Fast, easy, and always a crowd pleaser!

Why I love this recipe

I cannot emphasize this enough; this meze is as easy as can be. A piece of feta wrapped in two layers of store-bought filo (maybe some filo you have left over from making a galaktoboureko) which is then baked. Hot out of the oven, drizzle the crispy parcel with honey and sprinkle with sesame seeds. That’s it!

I also love the contrast of the crispy phyllo and the warm, creamy feta. I love the sweetness of the honey against the saltiness of the feta. It is all so wonderful!

Key ingredients

Phyllo dough I use store bought phyllo dough for this recipe. It is paper thin and crisps up really nicely when it is baked.

Feta I use only Greek feta in this recipe (and all recipes!). You can learn all about feta in this post which explains various feta facts, and why Greek feta is the only real feta. Stay away from cheese that is labeled Greek-style feta.

Olive oil Brushing the layers of phyllo dough with olive oil helps to crisp them up.

Honey I use either locally sourced honey, or honey from Greece. Be careful when purchasing honey as some of it can be mixed with corn syrup.

Sesame seeds I love sesame seeds! The slight nutty flavour, the texture that they add. And, they are pretty!

How to make it

This is a really straightforward recipe. A few simple steps and you have something lovely!

Step 1
Preheat oven to 350 degrees F. Lay out one sheet of your filo dough and brush it with olive oil. Place the second sheet on top of it, and brush it with olive oil as well.

Step 2
Pat your feta dry and then place it in the bottom and middle of your filo sheets. Leave approximately 3 inches of space at the bottom end. Fold the bottom edge of your filo over your feta and then fold in the sides. Flip your feta over to begin wrapping it; whenever you see filo that has not been brushed with olive oil, do so.

Step 3
Once your feta has been completely wrapped, transfer it to a parchment lined baking sheet. Bake on the middle rack of your oven for 15 – 20 minutes.

Step 4
Once the filo is golden brown, remove from the oven and drizzle with honey and then sprinkle with sesame seeds. Serve immediately.

Helpful hints

Choose a slab of cheese

The feta that you use for this recipe (again, make sure it is Greek feta, which is made with sheep milk or a combination of sheep and goat milk) should ideally be a rectangular piece of feta about 1/2 inch thick. This is easiest to wrap, and will bake up evenly.

Working with phyllo

Working with phyllo can be a little tricky because the store-bought stuff is paper thin, and tears easily. Don’t be too stressed about it though! If it tears a little, that is fine! Just hide the torn part in the way that you are wrapping it up.

A few tips about working with phyllo:

If the phyllo was frozen, be sure to defrost it completely in the refrigerator. Do not refreeze any portion you have not used for this recipe. Instead, try making something else with it, like Bougatsa or Apple pie flavoured soufra.
When you are working with phyllo, cover any unused portion with a clean kitchen towel so that it does not dry out.

Serve immediately

The feta will not melt, but it will soften. The crispy phyllo and the soft feta are what make this meze so good!

Frequently asked questions

What kind of feta should I use for this recipe?

The best feta you can find! As with any recipe, but especially recipes which include so few ingredients, the highest quality ingredients you can find should be the ones you use. This means Greek feta, made of either goat or sheep milk, or a combination of the two. You can learn more about feta and great ways to use it in my article on feta facts.

Can I use only one sheet of phyllo for this recipe?

I don’t recommend it. Although simple, if this recipe is not assembled properly you may end up with baked feta oozing out of the phyllo wrapping; a double layer helps prevent this. But more importantly, that second layer of filo adds an extra layer of crunch to balance out the creamy texture of the warm feta.

How do we serve baked feta wrapped in filo?

Although this delicious appetizer can be served as is, to be shared among a few people with a fork and knife, you can also serve it with some crackers or crostini. Try serving baked feta wrapped in filo on a board, with fruit and nuts. Perfect!

Storing and reheating

This baked feta wrapped in phyllo recipe is best served immediately after it is made. If you do happen to have leftovers, store them in the refrigerator. You can then either eat it cold, or reheat in the oven or air fryer. An air fryer is ideal as it will crisp up the phyllo quite nicely.

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How to serve

Sometimes I serve this baked feta wrapped in phyllo on its own, perhaps with some grapes or even olives served along side it. Other times I will add some Easy Homemade Pita Chips or slices of baguette, or crackers.

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