Feta Wrapped In Fillo
Feta Wrapped In Fillo – Crumbled Feta is assembled and wrapped in fillo pastry dough. Warm and soft on the inside and flaky on the outside. Drizzled with honey and sprinkled with toasted sesame seeds.
When in Santorini this past summer break, I was pretty darn excited to order something with Feta in it. And of course, the outgoing husband that I have, mentioned my name happened to be Feta too. Not to mention, almost every waiter we met asked if I was Greek! And I’d have to reply no, only then to explain myself. This happened to be a recurring theme while in Greece. But besides that, this was one of my all-time favorite appetizers while on the island. Different restaurants had their own twist on this dish. So here is my attempt in replicating this phenomenal dish.
To start off with, I let this fillo dough, from The Fillo Factory, defrost in the refrigerator overnight. In the afternoon it was ready to go. I removed it from the package, unrolled it, took out 5 sheets of fillo dough, wrapped it and placed it in the freezer. I brushed the butter on to help it stick together. Next, I assembled the crumbled Feta cheese into a rectangle and wrapped it in the fillo dough. Then, fried it on a pan with just enough oil, drizzled it with some local honey and sprinkled it with toasted sesame seeds.
I’ve really been enjoying this fillo/phyllo dough from The Fillo Factory. This versatile dough is so easy to work with and handle. I’ve looked at the nutrition label and this fillo dough has no trans fat, no cholesterol and very little fat overall. To me, this is a win-win all around!
Check out those beautiful, individual sheets of fillo dough! If that’s not impressive then I don’t know what is!
Still looking for a yummy appetizer? Try these:
Lemon-Basil Burrata With Garlic Toasts
Feta Wrapped In Fillo
Ingredients
- 5 sheets fillo dough
- 4 tbsp unsalted butter, melted
- 4-6 oz Feta cheese, crumbled
- 1/3 cup vegetable or canola oil, for frying
- 1/8 cup honey
- 1 tsp toasted sesame seeds
Instructions
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Lay the first sheet of fillo dough on a flat surface. Gently brush with butter. Lay the next piece of fillo right on top. Brush again with butter. Repeat with remaining fillo.
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Cut the dough in half. Divide the Feta cheese evenly between the two fillo sheets. Place the Feta close to the bottom end into a rectangle shape. First, fold the bottom sheet over the Feta, then the sides, and last the top portion. It should resemble a parcel. Brush the last flap of fillo dough with butter to help the fillo dough stick together.
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Heat oil in pan over medium/low heat. Cook for 3-4 minutes on each side or until fillo gets a golden color.
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Once done, remove from pan. Drizzle/brush with honey. Sprinkle with sesame seeds.
