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Filo-wrapped feta with spiced honey

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Georgina Hayden’s easy filo-wrapped feta is a guaranteed crowdpleaser. The golden cheese is drizzled with spiced honey and sprinkled with thyme to serve.

“The energy you use to make this filo-wrapped feta and the pleasure you get from eating it are not equal,” says Georgina. “It is the easiest thing to prepare and will pretty much guarantee you a standing ovation as you present it.”

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious. 

Check out Georgina’s lip-smacking lemon and oregano chicken wings.

Nutrition: Per serving (for 4)

Calories: 218kcals
Fat: 14g (7.3g saturated)
Protein: 8.5g
Carbohydrates: 15g (9.4g sugars)
Fibre: 0.5g
Salt: 1.4g

Ingredients

  • 200g feta block
  • 1 filo sheet (see Tips)
  • Olive oil or vegetable oil for brushing and frying
  • 1 garlic clove
  • 2 tbsp honey
  • 1 tsp wine vinegar (red or white)
  • ½ tsp aleppo pepper (or ¼ tsp regular chilli flakes)
  • 5 thyme sprigs

Method

  1. Wrap the feta in kitchen paper and set aside to dry out a little, patting away excess moisture. Lay out the sheet of filo, brush with oil and season well. Put the feta halfway along the filo’s short edge and roll it up, folding in the edges before the last fold. Crush the garlic and put it in a small bowl with the honey, vinegar and 1 tbsp water. Add half the aleppo pepper, then pick half the thyme leaves and sprinkle them in.
  2. Drizzle a couple of tablespoons of oil into a small frying pan, then fry the parcel over a medium heat until golden brown and crisp. It’ll need 2-3 minutes on each side to get an even colour all over. Add the honey mixture to the pan – it will bubble rapidly – and reduce the heat a little. Working quickly, spoon the liquid over the top of the parcel until it’s all sticky, then remove from the heat. Sprinkle with the remaining thyme sprigs and aleppo pepper to serve.

delicious. tips

  1. Georgina’s tip “Some recipes can take any old filo, but this one works best with the thin kind you’ll find in Greek or Turkish supermarkets. Hunt some down – it’s worth it.”
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