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Phyllo fried feta cut open on a plate with a honey stick next to it.
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5 from 3 votes

Phyllo Fried Feta with Hot Honey

Feta cheese gets wrapped in phyllo dough, shallow fried in olive oil, and drizzled with thyme-infused hot honey. It's crispy, slightly soft, and the perfect sweet and salty bite. This 15-minute appetizer will become your new go-to dish.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Appetizer
Cuisine: Greek
Servings: 12
Calories: 212kcal

Equipment

  • frying pan
  • Slotted spatula
  • Paper towels

Ingredients

  • 8 oz block feta cheese in brine is best, at room temperature
  • 8 sheets phyllo pastry
  • ½ cup extra virgin olive oil 4 fl oz
  • ½ cup honey 4 fl oz
  • 4 sprigs thyme
  • ½ tablespoon dried chili flakes

Instructions

  • Add the honey, thyme, and chili flakes to a small saucepan over medium low to medium heat. Heat for 5 minutes, but don’t allow it to boil.
    ½ cup honey, 4 sprigs thyme, ½ tablespoon dried chili flakes
  • Set aside to cool. Remove the sprigs of thyme and discard before using.
  • Drain the feta, then pat dry with paper towels to remove as much moisture as possible.
    8 oz block feta cheese
  • If the block is more than 1" thick, slice it in half.
  • Situate one block of feta onto 2 pieces of phyllo. Wrap up all four sides like a present. Keep the sides relatively taut, but be careful not to rip them.
    8 sheets phyllo pastry
  • Turn the block over so it’s seam side down, then add it on top of next two pieces of phyllo and repeat the fold. Repeat with the additional slice.
  • Heat a skillet over medium high heat until very hot, then add olive oil and continue heating until it glistens.
    ½ cup extra virgin olive oil
  • Carefully place in the feta seam side down (laying it down away from you) and fry until golden brown, about 2-4 minutes.
  • Use a spatula to carefully turn over the feta and fry the other side until golden brown. Use a spoon to splash oil onto the sides of the pastry to help it brown.
  • Continue flipping the pastry to get even browning, if needed.
  • Remove the golden brown phyllo package and add it to a plate lined with a paper towel to absorb excess oil.
  • Transfer the phyllo block to a plate or serving platter. Spoon the honey over top of the phyllo before serving. Serve hot.

Notes

Be sure the feta is at room temperature prior to wrapping and frying.
Additional ways to prepare:
-keep the block of feta whole if you want it to be thicker. This is how it's pictured, but I'd suggest a thinner slice for more balance of cheese to pastry.
-cut the cheese into triangles and wrap them in 2 pieces of phyllo (rather than 4).
-cut the cheese into cubes and wrap in 2 layers of smaller pieces of phyllo.
Enjoy the fried feta as is, or serve with a squeeze of lemon, tomatoes or tomato sauce, sprinkle with white or black sesame seeds, or serve over a salad.
Storage:
Store the pan fried feta at room temperature for one day, then in the fridge for an additional day. Note that it is difficult to reheat the feta once cold, so it should be brought to room temperature again prior to reheating.
Reheat in a 375℉ oven for 10 minutes, or in the microwave in 15-second intervals until warmed through.

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 283mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg