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Phyllo Wrapped Feta with Honey & Sesame
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Makes 12
- 1 egg (large)
- ½ tablespoon dried oregano, thyme or mint
- 8 ounces feta, crumbled or whole
- ½ pound phyllo dough, 9” x 14” sheets, thawed
- Cooking Spray or Extra-Virgin Olive Oil House for coating layers
- Orange Blossom Honey to finish
- Sesame Seeds for sprinkling
Instructions
- Preheat oven to 375°. Set aside a cookie sheet covered with baking paper or foil.
- Start by making your filling. In a medium bowl, whisk the egg with a fork. Add the dried herbs and feta. Using the back of the fork, mix together the ingredients until uniformly combined.
- Then prepare and fill the phyllo dough. Unroll and cover the phyllo pastry sheets with a damp towel or plastic wrap to prevent drying out.
- Place one sheet of phyllo on a cutting board (with long edge at the bottom) and lightly coat with cooking spray or olive oil using a brush. Layer and repeat coating method with two more sheets.
- Cut the 3-layered set of phyllo sheets into 4 strips (from top to bottom). 1” from the bottom of each strip, add 1 tbsp of filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle.
- Continue to fold triangle onto itself until you are left with a triangular packet. Coat lightly with cooking spray or brush outside with olive oil.
- Repeat this process until the filling is used up. This should yield about 12 triangles.
Place phyllo triangles on prepared baking sheet and bake the center of the oven for 20-25 minutes or until golden brown.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
