Baked Feta in Filo
Filo, phyllo or fillo – however you choose to spell it – is the light-as-air, super thin pastry that yields crispy deliciousness. Make sure you wrap any unused pastry well so it doesn’t dry out and crack.
I like to serve this dish with some chutney on the side and a well-dressed green salad. Perfect for a light lunch, especially with a glass or three of riesling.
ingredients
- 40g butter, melted
- 2 filo pastry sheets, approx. 43cm x 28cm
- 150 – 200g block feta, goat/sheep milk preferably
- fresh thyme
- honey – optional but nice
method
Preheat oven to 180 degrees Celsius. Open up filo pastry and liberally brush melted butter across each sheet and sprinkle with thyme.
Cut block of feta in half and place it near one corner of the filo. Loosely wrap the cheese in the pastry, folding it over and around as elegantly as you can, brushing extra butter as you go to help seal the package.
Place on an oven tray and brush with more melted butter. Bake at 180 degrees Celsius for 15-20 minutes until golden, crispy and a little bit puffy
Remove from oven and drizzle with honey and extra thyme.