Name: Phyllo-Wrapped Greek Baked Feta with Honey
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 blocks of quality feta cheese (3 oz each); 2 sheets of phyllo dough, thawed; 1/4 cup honey, warmed for drizzling; 2 tbsp toasted sesame seeds; 1 tbsp fresh thyme leaves; Extra virgin olive oil (for brushing)

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This Phyllo-Wrapped Greek Baked Feta with Honey is one of my favorite elegant yet effortless appetizers. With creamy feta encased in crisp, golden phyllo and drizzled with warm honey, sesame seeds, and thyme, every bite is sweet, savory, and totally irresistible. It’s ready in under 30 minutes and always a showstopper on the table.

Why You’ll Love This Recipe

I love how this dish delivers maximum flavor with minimal effort. The contrast between the flaky pastry and the warm, slightly salty feta is already incredible—but the honey and sesame topping takes it to the next level. It’s a perfect starter for a dinner party or a cozy addition to a grazing board. Phyllo-Wrapped Greek Baked Feta with Honey

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Feta cheese blocks (2 blocks / 3 oz each)
Phyllo dough sheets, thawed (2)
Extra virgin olive oil (for brushing)
Honey, warmed for drizzling (¼ cup)
Toasted sesame seeds (2 tablespoons)
Fresh thyme leaves (1 tablespoon)

Directions

I preheat the oven to 350°F (175°C) and set the rack in the center.
I lay each sheet of phyllo on a clean surface and brush the top with olive oil.
I place a block of feta near the bottom edge, fold the sides over it, and roll it up tightly, brushing with more olive oil to seal. I repeat this with the second block.
I place the wrapped feta seam-side down on a baking sheet and brush the tops with more olive oil.
I bake for 20 minutes until the phyllo is crisp and golden. If needed, I flip them gently and bake for another 5 minutes for even browning.
Once out of the oven, I transfer the parcels to a serving plate, drizzle generously with warm honey, and sprinkle with sesame seeds and thyme. I serve them immediately while the cheese is warm and soft inside.

Servings and timing

This recipe makes 6 servings.
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Variations

I sometimes add a sprinkle of chili flakes or black pepper for a touch of heat.
For a twist, I drizzle with fig or pomegranate syrup instead of honey.
I’ve used goat cheese or brie as an alternative to feta for a creamier texture.
I add crushed pistachios or walnuts for extra crunch.

storage/reheating

This dish is best served fresh out of the oven when the phyllo is crisp and the cheese is soft. If I have leftovers, I store them in the fridge and reheat in the oven at 350°F for 10–12 minutes. The microwave softens the pastry, so I avoid using it for reheating.

FAQs

Can I make this ahead of time?

Yes, I assemble the parcels and store them in the fridge (unbaked) for up to 6 hours. I bake just before serving for the best texture.

Do I need to use full-fat feta?

I recommend it. It melts better and has a creamier consistency, which contrasts beautifully with the crisp pastry.

What kind of honey should I use?

I like using a mild, floral honey so it doesn’t overpower the feta. Greek or wildflower honey works beautifully.

Can I use more than one phyllo sheet per parcel?

Yes, for extra crispiness, I sometimes use 2 sheets per parcel, brushing oil between the layers.

What’s the best way to serve this dish?

I serve it warm, sliced into halves or quarters, alongside crusty bread, olives, or a fresh salad for a Mediterranean-style starter.

Conclusion

Phyllo-Wrapped Greek Baked Feta with Honey is a simple yet stunning dish I reach for when I want to impress without stress. With its crispy exterior, creamy center, and that signature sweet-savory finish, it’s the kind of appetizer that gets devoured the moment it hits the table.