Save Recipe Print
Santorini Warm Country Feta
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Thaw the frozen phyllo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling.

Drain the feta cheese from the brine. Cut the block of feta using a thin, sharp knife into 6 slices, approximately 2 by 4 inches and 1/2-inch thick. Set the slices on a clean kitchen towel to dry.

Lay the phyllo sheets on a flat surface and cut with kitchen scissors or a small sharp knife to size. They should be cut into rectangles, approximately 8 by 12 inches. Use a ruler if needed.

Lay 1 cut piece of phyllo in front of you like a sheet of wrapping paper - the 12-inch length top to bottom. Place a slice of feta at the top end of the sheet slightly below the edge and wrap it up as you would a small package. Fold the top end of the sheet over the feta and then fold the left and right sides over. Flip the partly wrapped feta down the sheet towards you until it is fully wrapped. If needed, a little water can be used to seal the last edge of the sheet onto itself.

Set aside with the sealed edge on the bottom of the package so the weight keeps the phyllo closed. Do not stack packages on top of each other. Continue to wrap all the pieces of feta.

Heat the oil to 350 degrees F in a deep sided skillet using sufficient oil to float the package, about 3 to 5 inches of oil. Fry to a golden brown, about 5 minutes on each side. The pastry should puff up slightly. Remove with tongs or a slotted spoon and drain on a paper-towel lined plate.

Serve each package on an individual plate or, if on a serving platter, do not stack the packages. Drizzle each package with about 2 tablespoons of honey and sprinkle with a teaspoon of black sesame seeds. Top with cut pieces of candied fig or a teaspoon of chunky fig jam.

Cook's Note

Uncooked packages can be frozen for later use. If freezing, dust lightly with cornstarch or flour to help keep them separate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Country Fried Steak

Recipe courtesy of Paula Deen

Warm Feta Dip with Artichokes

Recipe courtesy of Trisha Yearwood

Warm Orzo Salad with Mint and Feta

Recipe courtesy of Sandra Lee

Warm Roasted Mushroom and Feta Salad

Recipe courtesy of Sally James

Boiled Peanut Hummus with Country Bacon and Feta Cheese

Recipe courtesy of Levon Wallace

Sizzling Shrimp Santorini

Recipe courtesy of Papa Cristo's

Country Quiche

Recipe courtesy of Trisha Yearwood

Country Terrine

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.