📝 About This Recipe
A quintessential Greek meze, Feta Me Meli is a masterclass in the balance of salty, sweet, and crunchy. This beloved dish features a block of brined Greek feta encased in layers of buttery, shattered-crisp filo pastry, then finished with a generous drizzle of aromatic thyme honey. It captures the spirit of a Mediterranean summer evening, offering a sophisticated interplay of textures that makes it an unforgettable start to any meal.
🥗 Ingredients
Main Components
- 2 blocks Greek Feta Cheese (approx. 200g each, high-quality sheep's milk feta preferred)
- 4-6 sheets Filo Pastry (thawed completely if frozen)
- 100 grams Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Extra Virgin Olive Oil (for frying or brushing)
The Sweet Glaze
- 4 tablespoons Greek Thyme Honey (warmed slightly for easy drizzling)
- 1 teaspoon Fresh Lemon Juice (to cut the sweetness)
Garnish and Aromatics
- 1 tablespoon Black Sesame Seeds (toasted)
- 1 tablespoon White Sesame Seeds (toasted)
- 2-3 pieces Fresh Thyme Sprigs (leaves stripped)
- 1/2 teaspoon Dried Oregano (Greek variety is best)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the feta blocks from their brine and pat them extremely dry using paper towels. Moisture is the enemy of crispy filo, so ensure they are bone-dry.
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2
Melt the unsalted butter in a small bowl and whisk in one tablespoon of olive oil. This mixture provides both the flavor of butter and the crisping power of oil.
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3
Prepare your workspace: lay out a damp clean kitchen towel to cover the filo sheets you aren't currently using to prevent them from drying out and cracking.
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4
Place one sheet of filo on a clean surface and brush it lightly but thoroughly with the butter mixture. Place a second sheet directly on top and brush again.
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5
Place a block of feta at the bottom edge of the filo sheets, leaving about 2 inches of margin on the sides. Sprinkle a pinch of dried oregano and black pepper over the cheese.
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6
Fold the bottom edge of the filo over the feta, then fold the sides inward (like a burrito) to seal the cheese completely so it doesn't leak while cooking.
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7
Roll the feta tightly toward the top of the sheet until it is fully encased. Brush the final seam with butter to seal it. Repeat the process for the second block of feta.
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8
Heat a non-stick skillet over medium heat and add the remaining butter/oil mixture. Once shimmering, carefully place the parcels in the pan, seam-side down.
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9
Fry for 3-4 minutes per side, turning carefully with a wide spatula, until all sides are a deep golden brown and the pastry sounds hollow when tapped.
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10
While the feta is frying, warm the honey in a small saucepan or microwave with the lemon juice until it reaches a pourable, thin consistency.
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11
Once the feta parcels are golden and crispy, remove them from the pan and place them briefly on a paper towel to drain any excess oil.
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12
Transfer the hot parcels to a serving plate. Immediately drizzle the warm honey over the top while the pastry is still sizzling.
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13
Generously scatter the toasted black and white sesame seeds and fresh thyme leaves over the honeyed parcels.
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14
Serve immediately while the cheese inside is soft and warmed through, and the pastry is at its maximum crunch.
💡 Chef's Tips
Always use a high-quality, barrel-aged Greek feta; avoid 'crumbles' or cow's milk versions which won't soften correctly. If your filo breaks, don't panic—just use an extra half-sheet as a patch; the honey and seeds will hide any imperfections. For an extra crunch, you can double-wrap the feta with three sheets of filo instead of two. Ensure the honey is warm when drizzling; cold honey will be too thick and might cause the delicate filo to tear. To make ahead, wrap the parcels and keep them refrigerated for up to 4 hours before frying; do not freeze them once wrapped as the cheese texture may change.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a dry Rosé to balance the salt and sweetness. Serve alongside a bowl of brined Kalamata olives for a sharp, acidic contrast. A side of lightly dressed arugula or rocket salad provides a peppery bite that cuts through the richness. Add a small pile of roasted walnuts on the side for an extra earthy crunch. Enjoy as part of a larger meze platter including tzatziki, dolmades, and warm pita bread.