Home > Recipes > Filo pastry recipes > Filo-wrapped feta with spiced honey

Filo-wrapped feta with spiced honey

By: Georgina Hayden

Published: 30 Apr 24
Updated: 30 Apr 24

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.

Easy
May 2024

Test kitchen approved

Serves 2 as a starter or 4 as part of a mezze
Hands-on time 20 min

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.

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

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

Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.

Recipe from May 2024 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.”