Search This Blog

Monday, November 20, 2017

Baked Feta Phyllo Parcels

The perfect starter. I'm a fan of cheese in every form, but baked cheese is right there at the top. When you bake feta, it doesn't melt but rather softens to a delicate sponge, similar to holloumi. Wrapping it  in crisp phyllo and serving it with honey, a squeeze of lime and fresh mint just makes this simple little number irresistible. This is my 4th #PhabPhyllo recipe for the wonderful Mediterranean Delicacies - a company I just love working with because of the quality of their products.

Baked Feta Phyllo Parcels

6 sheets Mediterranean Delicacies Phyllo Pastry
Olive Oil
6 rounds Feta Cheese (approx 350g)
2 Tbsp Sesame Seeds

To serve:
6 Lime/Lemon wedges
2 Tbsp Honey
Fresh Mint

Preheat the oven to 200*C
Defrost and unroll the phyllo pastry. Take the first sheet of pastry and lay it down length-ways onto a board or a counter top.
Brush half the sheet with olive oil and fold the remaining half over that.
Place a wheel of feta at the bottom of the sheet in the centre and fold both of the long sides over the wheel to form a long, thin rectangle.

Brush with more olive oil and fold the phyllo over and upwards to create a square parcel.
Repeat with the remaining 5 sheets and wheels of feta.
Place the square parcels onto a baking tray and brush the tops with a dash more olive oil and sprinkle over sesame seeds.
Bake in the oven for approximately 15 minutes or until the pastry is brown and crisp.
Serve with a drizzle of honey, a squeeze of lime and a sprinkling of fresh mint.