Fried phyllo wrapped feta

Greek feta gets wrapped in phyllo and is then fried until the filo is crisp and golden brown and the feta gets warm and soft. Before serving drizzle with honey, top with crushed pistachios and some chili flakes, and enjoy this simple, quick and impressive Greek meze.

Growing up in a Greek home, every table that was set had feta. In some way, shape or form, feta was there, like a reliable friend or that little black dress that can take you from work, to dinner, to nightclub. Sometimes feta was served simply drizzled with some olive oil and sprinkled with some Greek oregano. Other times it was fancied up and turned into sesame coated fried feta with honey and walnuts or herb marinated feta. There was no time, or meal, that couldn’t be made better with feta, including breakfast. Omelette with feta and sun-dried tomatoes and tomato and feta toast were relied upon favourites! You can learn more about feta, and some of my favourite recipes in this round up of feta facts!

Why I love this recipe

Helen and I 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, I am really, hoping, imploring actually, that you try this recipe for fried phyllo wrapped feta. I 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 me know if I exaggerated a little too much (I haven’t).

A combination of great flavours and textures

I 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!

Key ingredients

I don’t use many ingredients to make this recipe, but the ingredients I do use are of the highest quality. Greek feta, Greek olive oil, Greek honey and of course Greek phyllo dough. Starting with such delicious ingredients, you can’t go wrong!

Feta I only use Greek feta, which is made from sheep’s milk, or a combination of sheep and goat milk. You can learn all about feta by reading this Feta Facts post, and you can also see some more inspiring recipes!

Phyllo dough This paper thin dough is made of flour and water (usually these are the only ingredients) and it is rolled so thin you can practically see through it. Because of this it tears and dries out pretty easily. Don’t be afraid to work with it however; after some practice you will definitely master it! I like to use fresh phyllo that I purchase at my local Greek market.

Olive oil I use olive oil to brush between my layers of phyllo, and also to fry the wrapped parcels. Greek olive oil is what I always use because of its great flavour.

Honey Whenever possible I use either Greek or locally sourced honey. The honey you use will impact the flavour of your final dish, so be sure to choose a good quality, pure honey that you love.

Chili flakes I love that they add a bit of texture, a pretty colour, and of course, a bit of heat. Chili flakes go really well with sweet and salty flavours, so in this recipe they are a great addition.

Pistachios I LOVE pistachios. They are one of my favourite nuts and I love their somewhat buttery flavour. They are costly however, so a little goes a long way! I love to add pistachios to the top of these feta parcels.

How to make it

I love how easy it is to prepare, and cook this lovely meze. I love making this while my guests have gathered in the kitchen. Before you know it, they have a delightful surprise set in front of them, and I get to hear their Ooohs! and Aaahs! and Opas! as they dive in!

Step 1
Pat your feta dry using paper towels and cut it into 5 equal rectangular pieces. Each piece should be about 1 inch thick.

Step 2
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.

Step 3
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. Sprinkle it with ⅕ of the chili flakes.

Step 4
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.

Step 5
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.

Step 6
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.

Step 7
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.

Step 8
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.

Recipe substitutions

If you prefer you can drizzle your fried parcels with maple syrup instead of honey. You can also omit the chili flakes and instead use finely chopped up fresh hot peppers (like jalapeño peppers). If you prefer no heat, simply omit the peppers and chili flakes.

Instead of pistachios you can top your dish with finely chopped walnuts, pine nuts or even pumpkin seeds. Sesame seeds would also be a nice addition or substitution.

Cooking tips and helpful hints

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 I buy feta in the barrel I 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 I wrap my feta with the phyllo dough I ensure that I end up with a nice secure package. If any of the feta is poking through, either because the phyllo tore or because there are a few gaps during wrapping, you will end up with a mess in your frying pan. I 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!

I absolutely love the bit of heat that comes from using the chili flakes – I 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. I 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!

Related recipes

Want more appetizers which star feta? Check these out:

Alevropita Also called the lazy man’s pita, this take on tyropita comes together in one bowl and bakes up quickly. It is absolutely delicious!

Baked feta wrapped in phyllo This baked feta appetizer is a dream for gatherings. You can assemble it ahead of time and bake right before serving. So good!

Baked feta with honey Another baked feta option, this time without phyllo! The baked feta gets creamy and soft and is perfect for serving with pita bread or baguette slices.

Thanks for sharing!