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A plate with stacked pieces of crispy pastry filled with cheese, topped with black sesame seeds. Honey is being drizzled over the pastries. A glass jar of honey is visible in the background.

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.
Author: Nick Makrides
5 from 1 vote
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Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Course Apetizers
Cuisine Greek
Servings 4
Calories 1788 kcal

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.

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 | Carbohydrates: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
Keyword Feta, Filo Pastry, honey
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