10 stripsphyllo dougheach strip about 14 inches in length and 5 inches wide
1tspred chili flakes
⅓cup(80 mL) olive oil
¼cup(60 ml) honey
chili flakesadditional, 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