Feta and honey – a match made in heaven?
There are some flavour combinations that wouldn’t naturally occur to you to put together. For me that would definitely be honey and feta. But even as I write this, I realise that I am being a bit naive. In Kefalonia, two of the most traditional products, that are produced completely locally, and really embody the flavours of the terrain, are honey and feta. In spring time the hills are covered in sage, oregano and thyme, and it’s these flowers that the bees collect their pollen from. It’s these flowers and herbs that the sheep and goats much on as they roam the hills and olive groves of the island. So of course feta and honey do indeed share the same flavour profile. Mountain herbs!
Feta is a dietary staple
Contrary to what most people think, the traditional Greek diet doesn’t actually include a lot of meat. Meat was a luxury and particularly reserved for special occasions, feast and occasionally Sunday’s. The real daily protein staple, was and still is cheese, and in particular feta. Greeks are amongst the highest consumers of cheese in the world. This doesn’t really surprise me, when I think that most Greek housewives seem to purchase a kilo of feta every few days!! Usually feta is eaten as a side with most vegetable dishes. These feta parcels with honey are a nice, slightly more modern alternative.
Keep it simple
Feta parcels with honey are typically eaten as an appetizer, either by themselves or as part of a mezes platter. The dish has a salty sweetness that is irresistible once you have tried it. And this, all wrapped in a delicious golden crunchy phyllo pastry. Here I have included the very simple and classic recipe which doesn’t have many more flavours added to it. But if you like you can add other ingredients to your filling. It is delicious with caramelised onions, or some freshly chopped herbs such as parsley or fresh oregano. If I feel like I want a bit more crunch in my filling I sometimes add in some chopped walnuts or almonds.
This dish is often fried, but to make it a little healthier I prefer to bake it. I find that I actually prefer the golden baked phyllo over the slightly greasy fried phyllo.
Feta Parcels with Honey & Sesame Seeds
Print This
Ingredients
- 4 sheets of phyllo
- 2-3 tbsp. olive oil
- 250g feta, crumbled
- Pinch of oregano
- Freshly ground black pepper
- 2 tbsp. black or white sesame seeds
- 6 tbsp. runny organic honey
Instructions
- Preheat the oven to 180°C (160°C fan)
- Brush each phyllo sheet with olive oil and cut in half. Place the one half on top of the other. Work quickly, as the phyllo will dry out as soon as it is exposed to air. If you are not going to use it immediately, you can cover it with a damp cloth.
- Mix the feta with a pinch of oregano and some freshly ground black pepper. Divide the filling between the 4 sheets of phyllo.
- To roll the phyllo up into pies, first fold the two long edges over the feta. Brush with a little oil, and then fold over the two shorter edges, to make a parcel and enclose the feta completely. Brush the tops with olive oil and bake for about 30-40 minutes, until the pies are crisp and golden and the phyllo is cooked through.
- Dry toast the sesame seeds in a pan, until nutty.
- If you like, cut the pies in half at an angle. Place them on a serving plate or board, and drizzle with the honey. Finally, sprinkle over the toasted sesame seeds.
