Greek Honey Baked Feta
Honey Baked Feta is a Greek appetizer that is the ultimate hit of sweet and savory all wrapped up in crispy golden filo pastry. Salty Feta, combined with layers of buttery ultra-crispy and thin filo pastry, drizzled with sweet honey and topped with sesame seeds. A rich little appetizer, but so darn delicious!
Nicks favourite thing about this delicious situation!
I absolutely love how easy these are to make. And they’re a great appetizer to make ahead of time. You can even freeze them!
What does this Honey Baked Feta taste like?
Sweet and salty! Plus that crispy and light golden filo pastry is the perfect thing to wrap around the warm, soft feta. The drizzle of honey just contrast everything so nicely!
These are the ingredients you’ll need to make Honey Baked Feta
Butter – I used unsalted butter. Make sure when you melt it, it’s done slowly and that the butter is allowed to cool down slightly before using.
Olive oil – I used extra virgin olive oil. Vegetable oil will also work.
Filo Pastry – Filo pastry is a glorious paper-thin pastry, that when baked, becomes golden and crispy. It can be found at malt supermarket in the freezer or fridge section. If using frozen filo, thaw for 1 hour before using. Also, keep in mind, filo pastry dries out quickly when exposed to air. So make sure you cover the pastry with a clean kitchen towel in between using.
Feta cheese – For this recipe I used Greek feta. But Australian feta will work too. Just keep in mind it’s much saltier than Greek feta. Each slice of feta that I used is 1cm in thickness and measures 10cm x 8cm.
Honey – I used Capilano Honey.
Black sesame seeds – to garnish.
Let’s go through each step.
- Preheat a fan forced oven to 180C / 320F. Add the butter to a heatproof jug and melt in the microwave for 10 second burst at a time until completely melted. Alternatively you can melt it on the stove.
- Add the olive oil and mix to combine. Set aside.
- Place 1 sheet of filo pastry on your workbench. Brush with butter.
- Lay another sheet on top.
- Add 1 piece of feta on one end of the pastry
- Fold pastry over half of the top of the feta.
- Brush with butter.
- Roll the feta over the pastry until you have just a little bit left at the end.
- Brush with more butter and fold over to seal.
- Use a sharp knife to cut the ends into triangles
- Brush with butter
- Fold over the back of the feta parcel to seal everything up.
- Place on a baking tray and brush with butter before sprinkling with sesame seeds. Bake for 15 minutes or until golden.
- Serve warm with a drizzle of honey. Sprinkle with more sesame seeds.
My Top Tips!
Feta
For this recipe I used Greek feta. But Australian feta will work too. Just keep in mind it’s much saltier than Greek feta. Each slice of feta that I used is 1cm in thickness and measures 10cm x 8cm.
Filo pastry
Filo pastry is a glorious paper-thin pastry, that when baked, becomes golden and crispy. It can be found at malt supermarket in the freezer or fridge section. If using frozen filo, thaw for 1 hour before using. Also, keep in mind, filo pastry dries out quickly when exposed to air. So make sure you cover the pastry with a clean kitchen towel in between using.
Making ahead of time!
You can make these ahead of time and freeze (wrapped in plastic) before baking. Simply thaw for 30 minutes and bake as normal.
Other Yummy Greek Recipes You Might Like!
- Greek Salad
- Spanakopita Greek Cheese & Spinach Pie
- Greek Slow Roasted Lamb
- Greek Lemon Potatoes
- Greek Lamb Burgers
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Greek Honey Baked Feta
Honey baked Feta is a Greek Appetizer that is the ultimate hit of sweet and savory all wrapped up in a crispy golden filo pastry.
Serves 4
Ingredients
Honey Baked Feta
- 1/2 cup / 125 g unsalted butter, melted and cooled
- 3 tbsp extra virgin olive oil
- 8 sheets filo pastry, (see notes)
- 4 slices feta cheese, (see notes)
- 1 cup / 250 ml good quality honey
- Black sesame seeds to garnish.
Learn How To Make it! [VIDEO]
Instructions
Honey Baked Feta
- Preheat a fan forced oven to 180C / 320F.
- Add the butter to a heatproof jug and melt in the microwave for 10 second burst at a time until completely melted. Alternatively you can melt it on the stove. Allow to cool slightly before adding olive oil. Mix to combine. Set aside.
- Place 1 sheet of filo pastry on your workbench. Brush with butter and place another sheet on top.
- Place 1 piece of feta on one end of the pastry and fold pastry over half of the top of the feta. Then brush with butter. Roll the feta over the pastry until you have just a little bit left at the end. Brush with more butter and fold over to seal.
- Use a sharp knife to cut the ends into triangles, brush with butter and fold over the back of the feta parcel to seal everything up.
- Place on a baking tray and brush with butter before sprinkling with sesame seeds. Bake for 15 minutes or until golden.
- Serve warm with a drizzle of honey. Sprinkle with more sesame seeds.
Notes
Feta
For this recipe I used Greek feta. But Australian feta will work too. Just keep in mind it’s much saltier than Greek feta. Each slice of feta that I used is 1cm in thickness and measures 10cm x 8cm
Filo pastry
Filo pastry is a glorious paper thin pastry, that when baked, becomes golden and crispy. It can be found at malt supermarket in the freezer or fridge section. If using frozen filo, thaw for 1 hour before using. Also, keep in mind, filo pastry dries out quickly when exposed to air. So make sure you cover the pastry with a clean kitchen towel in between using.
Making ahead of time!
You can make these ahead of time and freeze them before baking. Simply thaw for 30 minutes and bake as normal.
Nutrition
Calories : 1788kcal
Carbonhydrates: 298g
Protein: 40g
Fat: 45g
Saturated Fat: 10g
Polyunsaturated Fat: 6g
Monounsaturated Fat : 26g
Cholesterol: 1mg
Sodium: 2745mg
Potassium : 420mg
Fiber: 11g
Sugar : 1g
Vitamin A: 4IU
Calcium: 67mg
Iron: 18mg
Nutrition Disclosure
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