Golden, flaky phyllo pastry wrapped around salty, creamy feta and finished with a sweet-spicy drizzle of hot honey is one of the most irresistible bites I’ve ever made. Each crunch reveals warm cheese inside, balanced perfectly with the glossy drizzle and a sprinkle of sesame seeds. It’s quick, indulgent, and a real game-changer for entertaining or snacking.

Why You’ll Love This Recipe

I love this recipe because it delivers layers of texture and flavor in every bite. The phyllo bakes up shatteringly crisp, the feta turns soft and melty, and the hot honey brings a sweet heat that keeps me going back for more. I also like how simple it is to make with just a handful of ingredients, yet it looks and tastes like something from a trendy restaurant. It’s a dish I can serve as an appetizer, a snack with drinks, or even a light meal with bread and herbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main

• 1 block feta cheese (about 150 g)

• 3 sheets phyllo pastry

• 2 tbsp melted butter or olive oil

Topping

• 2 tbsp hot honey

• 1 tsp toasted sesame seeds

• Pinch of chili flakes (optional)

To Serve

• Fresh thyme sprigs

• Warm pita or crusty bread

Directions

1. I preheat the oven to 375°F (190°C).

2. I pat the feta dry and place it on my work surface.

3. I layer the phyllo sheets, brushing each one with melted butter, then place the feta block in the center.

4. I wrap it up tightly like a parcel, tucking in the edges and brushing the outside with more butter.

5. I bake it for 20–25 minutes until the pastry is deep golden and ultra crisp.

6. Right out of the oven, I drizzle hot honey over the phyllo.

7. I finish with sesame seeds, thyme, and chili flakes if I want an extra kick.

8. I serve it warm with bread for dipping and tearing.

Servings and timing

This recipe makes about 2–3 servings, depending on whether I serve it as a snack or appetizer. It takes around 10 minutes to prepare and 25 minutes to bake, so I can have it on the table in about 35 minutes total.

Variations

I like to play with the flavors by swapping the hot honey for pomegranate molasses, which gives it a tangy-sweet Mediterranean twist. For a richer finish, I sometimes add a drizzle of balsamic glaze or even a spoonful of fig jam. If I want more spice, I mix chili flakes directly into the honey before drizzling.

storage/reheating

I usually eat this fresh out of the oven because that’s when the pastry is crispiest, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop the parcel back into a 350°F (175°C) oven for about 8–10 minutes until it’s hot and the phyllo has crisped up again. I avoid the microwave since it makes the pastry soggy.

FAQs

Can I use puff pastry instead of phyllo?

Yes, I can use puff pastry, but the texture will be more buttery and flaky rather than thin and shatter-crisp.

What type of feta works best?

I like using a firm block of feta that isn’t too crumbly, as it holds together better while baking. Sheep’s milk feta works especially well.

Can I make this ahead of time?

I can assemble the parcel a few hours ahead and keep it in the fridge, then bake just before serving. That way, it comes out fresh and crisp.

Is there a way to make it less spicy?

Yes, I can simply use plain honey instead of hot honey or skip the chili flakes. The balance of salty and sweet still shines.

Can I serve it without bread?

Definitely. I sometimes serve it with fresh veggies like cucumber or tomatoes on the side for a lighter option.

Conclusion

This crispy phyllo-wrapped feta with hot honey drizzle is the ultimate combination of crunchy, creamy, salty, sweet, and spicy. I love how quickly it comes together and how impressive it looks when served. Whether I make it for a dinner party starter or a weekend snack, it always disappears fast and earns plenty of compliments.

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