Baked Feta in Filo with Honey and Sesame
This famous meze is a go-to side dish for us when we’re back in Greece, enjoying a meal in a taverna. It’s usual to have several “mezedes” (this kind of side dish) with your order - and I often find that the mezedes can end up being one of the most enjoyable parts of the meal for me!
The combination of salty feta wrapped in crunchy filo pastry, alongside the nutty tang of sesame seed and silky honey is just a match made in heaven. ‘Sweet and sour’, ‘agrodolce’ - lots of cultures are accustomed to mixing savoury and sweet, and this particular Greek example is one of my favourites.
This side dish is best served the minute it gets out of the oven. If you’re making it for later, add the honey and sesame when serving, otherwise the filo will get soggy.
Divide the feta cheese in two pieces (cut vertically, approx 1.5 cm each) and place one of them towards the bottom of the filo, leaving enough space to cover the whole feta in the first wrap.
Roll up the feta with the remainder of the filo pastry and keep brushing each side with the egg mixture as you fold.
Place them both on a baking tray covered with baking sheet, brush them with the egg mixture one last time and bake in a pre-heated oven at 200ºC (392ºF) for 20 minutes (or until golden brown).
In medium heat, roast the sesame using a non stick pan and stirring it for about 1-2 minutes, until it gets golden.