Greek·Appetizer
Honey-Drizzled Baked Feta Phyllo
A classic sweet and salty combination featuring creamy Greek feta wrapped in flaky phyllo dough. Chef John's secret is using an egg-enriched butter wash, which creates a more pastry-like texture that won't shatter when you bite into it.
Prep
15m
Cook
20m
Total
35m
Serves
2
Method
- 01
Preheat the oven to 425°F (220°C). Prepare the feta by slicing the 7-ounce block in half widthwise, then carefully slice each half through the middle to create two slabs approximately 1/2-inch thick.
Watch · 0:38
- 02
In a small bowl, combine the melted butter, olive oil, and egg. Whisk thoroughly until the mixture forms a smooth, thick emulsion.
Watch · 1:45
- 03
Lay out two sheets of phyllo dough on a clean surface. Brush about 75% of the surface area with the egg and butter mixture using a pastry brush, focusing on the edges and center.
Watch · 2:08
- 04
Place a piece of feta near the bottom of the phyllo sheets. Fold the bottom edge up over the cheese, then fold both sides inward toward the center. Brush the folded flaps with more egg mixture, then roll the package up tightly into a rectangular bundle with the seam side down.
Watch · 2:49
- 05
Transfer the bundles to a silicone mat or parchment-lined baking sheet. Brush the tops generously with the remaining egg mixture and sprinkle with white and black sesame seeds.
Watch · 4:37
- 06
Bake in the center of the preheated oven for about 20 minutes, or until the phyllo is deeply golden brown and crisp on both the top and bottom.
Watch · 5:15
- 07
Remove from the oven and transfer to a serving plate. Drizzle generously with honey while still hot and serve immediately.
Watch · 6:22
From Chef John
“Once we've cut the cheese, we will move on to mixing up our egg butter olive oil mixture.”
“You are, after all, the Bad Bunny of which honey.”
“What makes this different is that we also use some egg, which adds some moisture and richness and makes this a little more pastry-like.”