Phyllo Wrapped Feta
By: Eleni Saltas
There’s something exciting about receiving a parcel and for me it’s even more special putting one together. I used to love writing a thoughtful letter to a friend, picking out an envelope to send it off to the mail, and then waiting for a response. Now that texts and emails have replaced those letter opening endorphins, I dread the daily flood of emails. I miss them.
Though it’s not a daily occurrence, I still like to wrap a special treat and present it to loved ones–with food. Instead of a piece of paper, I grab a block of feta. Instead of decorating the note with playful stickers and a spritz of perfume, I garnish the feta with a drizzle of extra virgin olive oil and a sprig of thyme. Instead of folding up the letter and enclosing it in a licked envelope, I brush a sheet of phyllo with olive oil, and wrap the block of feta to seal it.
The feta parcel is transported to a frying pan for a quick fry until golden. Delivered with a drizzle of honey, my family and friends enjoy cutting into and opening the gooey and decadent fried feta parcel. That’s my new endorphin vibe—you can enjoy it, too.
Phyllo sheets (9 x 14), at room temperature
1 (8-ounce) block of feta cheese (don’t use crumbled!)
Sprig of thyme
Extra Virgin Olive oil, for brushing and frying
Greek honey, for drizzling
Sesame seeds, white or black, for garnish
Step by Step Instructions
Cut the block of feta in half (thickness wise) to create two thinner blocks of feta. Dab the feta with some paper towels to remove any excess moisture.
Place one sheet of phyllo and brush lightly with extra virgin olive oil and place one piece of feta in the middle of the phyllo sheet. Top the feta with a drizzle of oil, a dash of salt, and a little bit of thyme. Fold in the phyllo to cover the feta, like an envelope. Brush the end with olive oil to seal if needed. Repeat with your other block of feta.
Heat a non-stick pan over medium heat and add enough olive oil to shallow fry. Gently add your feta parcel and fry on both sides for 1-2 minutes, until golden on each side.
Serve with a generous drizzle of honey, and garnish with thyme and sesame seeds. Enjoy!