Description
A modern twist on an ancient combination, featuring crispy filo layers sandwiching thick, cold feta, drizzled with amber hot honey for a perfect balance of textures and flavors.
Ingredients
Scale
For the Crust:
- 6 sheets of filo pastry, thawed
- 200g block of feta cheese, chilled
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Brush a baking sheet with olive oil.
- Layer filo sheets on the baking sheet, brushing each sheet with melted butter. Repeat until 3 sheets are stacked.
- Place the chilled feta block in the center of the filo stack. Season lightly with black pepper.
- Top with the remaining 3 filo sheets, brushing each with butter. Fold edges over to encase the feta.
- Bake for 20-25 minutes until golden and crispy. Let cool slightly.
- In a small saucepan, warm honey with red pepper flakes over low heat for 5 minutes until infused.
- Slice the baked filo and feta, drizzle with hot honey, and garnish with thyme. Serve immediately.
Notes
You can customize the seasonings to taste.