Are you a fan of baked brie? Then you’re in for a treat with our latest creation: crispy baked feta! Unlike brie, feta brings a tangy and salty kick to the table, perfectly complemented by a crunchy phyllo dough shell and a drizzle of sweet honey. Whether you serve it as an appetizer, dessert, or snack, it’s sure to impress!
Here’s our top tip for success: Make sure your feta isn’t packed in brine—it’ll be too moist. Before using, dry out the feta completely. You can do this by wrapping it in a dish towel or paper towels and pressing it with a heavy object for about 30 to 60 minutes. Alternatively, leave it in the fridge overnight on paper towels. Just ensure it’s dry before wrapping it in phyllo dough to prevent it from falling apart.
When wrapping the feta, don’t wrap it too tightly in the phyllo—leave a little room for it to steam inside. If some of the feta oozes out while baking, no worries! Just sprinkle sesame seeds over it before serving.
Why sear it in a pan before baking? Think of the feta like a steak or chicken. Searing gives it a golden crust while baking ensures the center is warm without overcooking the outside.
Crispy Feta Pockets
Ingredients
- 2 tbsp. extra-virgin olive oil plus more for drizzling and brushing
- 1 5.3- to 7-oz. block feta
- 2 13″-by-9″ or 1 (17″-by-12″) frozen phyllo sheets, thawed
- 1 tsp. fresh thyme leaves
- 1/4 tsp. finely grated lemon zest
- 2 tsp. toasted white sesame seeds
- Pinch of crushed red pepper flakes
- 1 tbsp. honey
- Toasted pita or pita chips for serving
Instructions
- Preheat oven to 350°F and drizzle oil on a small baking sheet.
- Dry out the feta using towels and a heavy object.
- Lay phyllo sheets on a work surface and sprinkle with thyme and lemon zest.
- Wrap the feta in the phyllo, brush with oil, and sear in a skillet until golden.
- Bake until creamy and warm.
- Sprinkle with sesame seeds, red pepper flakes, and thyme. Drizzle with honey and serve with pita chips. Enjoy!