As an answer to the question what’s your favorite cheese, Feta ranks 7th on the list. I think it’s fair enough since when you think of cheese, you think of cheesy melting goodness and Feta isn’t really a cheese that melts. But… (and of course, there is a but…) I think that if people knew all the amazing ways you can cook Feta cheese then it would definitely rank higher.
What I cannot understand though, is how Brie comes 5th. I mean come on, I’ve heard so many people that won’t even swallow this cheese when they try it (including me). I don’t want to be mean, it’s just one of these things that I find really weird, and cannot comprehend in this world…
What’s A Fried Feta Cheese Wrapped In Filo
This is another delicious fried Feta recipe. This time, the block of Feta is wrapped in filo pastry which keeps it very soft on the inside and very crispy on the outside. If you have ever tried a Greek Cheese Pie, then imagine this is 10 times crispier. And that’s because, in this recipe, the filo gets fried. The best part is that it also gets drizzled, with plenty of honey and sesame seeds. Creating a DIVINE sweet and salty flavor combination! The only other ‘sweet and salty thing‘ I can think of that tastes that good is a salted caramel sauce.
This Feta cheese appetizer is a very popular, modern addition to Greek cuisine. From the moment it was discovered, it can be found in almost any restaurant in Greece. And if you do go ahead and try it, you will see why…
As for making it, it’s pretty simple. Just fold a filo pastry sheet in half, and wrap the block of Feta in it. Fry on a medium heat in plenty of oil. And serve drizzled with honey and sesame (I like to use some black sesame as well, to create a bit of contrast). Easy-peasy right?
Note: Choose a well-ripened variety of Feta cheese as it will be harder and easier to use. Don’t buy a very soft variety.
What To Do With Remaining Filo
If you wonder what you’re going to do with a whole leftover package of filo pastry. Don’t worry, as I’ve got some easy solutions and pretty delicious ideas for you to try.
- You may use the filo you need and add the rest back to the freezer (it won’t spoil). The only thing that may go bad with filo, is if it air-dries. So make sure it’s wrapped well in its package.
- You could make more than one Feta Wrap, and store it in the fridge (for 2-3 days), or in the freezer, for even longer.
Or you can use it to make:
- A Greek Zucchini Pie With Feta Cheese
- A Snail-shaped Cheese Pie With Greek Yogurt & Bechamel Cream
- A Greek Honey Pie With Goats Milk
- Chocolate-Dipped Baklava Rolls
- If by any chance, your Feta wrap doesn’t cook properly in the center, leaving the cheese less soft than it should be. Or if you don’t serve immediately and the cheese hardens, microwave for 1 minute (uncovered).
- Don’t let the oil get smoky hot when you are about to dip the Feta wrap in. As it will brown the filo very quickly leaving no time to cook the Feta on the inside.
Fried Feta Cheese Wrapped In Filo Pastry, With Honey And Sesame
- 1 block of Feta cheese 100-150 grams and about 1,5 cm thick
- 1 filo sheet
- frying oil
- Optional: black sesame seeds
- Fold filo in half. Using a pastry brush, brush gently with water the filo all around. Do not overwet it.
- Place the block of feta close to the bottom end of filo.
- Wrap the feta into a parcel. Make sure you brush with water wherever is needed in order to stick together.
- Heat some frying oil in a pan (enough to cover the parcel by half) over medium-low heat.
- Cook for 3-4 minutes on each side until filo gets a deep golden color.
- Serve with plenty of honey and sesame seeds on top.
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