Name: Feta Wrapped in Phyllo
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, melted; 6 (14 x 18-inch) sheets phyllo dough, thawed if frozen; 1 (12-ounce) piece Greek or Bulgarian feta cheese, drained; Kosher salt and freshly ground black pepper; Fresh thyme leaves; Fresh lemon zest; Honey; Toasted sesame seeds

Level: Easy

Total: 25 min
Active: 10 min

Yield: 6 servings

Ingredients

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8 tablespoons (1 stick) unsalted butter, melted

6 (14 x 18-inch) sheets phyllo dough, thawed if frozen

1 (12-ounce) piece Greek or Bulgarian feta cheese, drained

Kosher salt and freshly ground black pepper

Fresh thyme leaves

Fresh lemon zest

For Serving:

Honey

Toasted sesame seeds

Directions

Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper and brush lightly with butter. Line a second sheet tray with parchment. Unroll the phyllo onto it and cover with a damp paper towel. Carefully slice the feta into six 1/4-inch-thick pieces.
On a clean, dry surface, lay 1 sheet of phyllo flat. Brush the top with melted butter and add a sprinkle of salt, pepper, thyme, and lemon zest. Center a piece of feta in the lower third of the sheet. Fold the bottom over the feta, brush with more butter, fold in the sides, then roll all the way up. Set seam side down on the buttered tray and brush the top with butter. Repeat the process to make a total of 6 packets, wiping the work surface clean before placing the next sheet of phyllo.
Bake for 15 minutes, until golden brown and crispy. Immediately drizzle them with honey and shower with sesame seeds. Serve hot.

Adapted from the book “Mediterranean All the Way” by Ayesha Nurdjaja. Copyright ©️ 2026 by Rip and Dip IP Holdings, LLC. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.