Ingredients:

  • 8 oz Greek sheep's milk feta, cut into 1-inch slabs
  • 2 tbsp extra virgin olive oil
  • 1 pkg (16 oz) phyllo dough, thawed
  • 1/2 cup extra virgin olive oil
  • 2 tbsp wildflower honey
  • 1 tsp dried oregano
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the feta block dry with paper towels to remove excess brine. Cut the block into uniform rectangular slabs, approximately 1 inch thick.
  2. Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Fold the sheet in half to create a double layer for stability.
  3. Place a slab of feta at the edge of the phyllo and fold the pastry over the cheese, tucking in the ends tightly to seal the parcel. Brush the top of each parcel with a final thin layer of oil.
  4. Arrange the parcels on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–25 minutes until the pastry is a deep mahogany gold.
  5. Remove from the oven and immediately drizzle honey over the hot parcels. Sprinkle with dried oregano and toasted sesame seeds.