Filo-wrapped fried feta

Crispy, salty, sweet and spicy, these feta and filo parcels with red pepper and honey sauce are finger food at its finest.

Filo-wrapped fried feta. Credit: Mary Makes It Easy / Geoff George

• makes

  8

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 200 g block feta cheese
• 4 sheets prepared filo (phyllo) pastry, thawed
• Olive oil
• ¼ cup sliced sundried tomatoes, chopped olives or pesto, optional
• ¼ cup honey
• 1 tsp crushed red pepper flakes
• Toasted sesame seeds, optional

Instructions

1. Cut the block of feta into 8 equal strips and dry off well with paper towel.
2. Lay out the filo (phyllo) and cut the sheets in half. Working with one piece at a time, lightly brush with olive oil and fold in half. Place a strip of feta along one of the shorter sides of the pastry and top with some sundried tomatoes, olives or pesto, if using. Fold the ends up and over the cheese and roll into a log. Continue with the remaining feta and filo.
3. Add about 1 cm (½-inch) of oil to a medium skillet and heat over medium-high heat. When oil reaches 170°C (325°F), add the filo-wrapped feta and fry until golden and crisp, about 1 to 2 minutes per side. Transfer to a rack or paper towel lined sheet pan to drain and cool slightly.
4. Meanwhile, add the honey and red pepper flakes to a small pan or microwave safe dish and heat just until warm.
5. Serve the crispy phyllo wrapped feta drizzled with the hot honey and a scattering of sesame seeds.

 

Note

If making the fried feta ahead, simply reheat in a 180°C (350°F) oven for 10 minutes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.