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Phyllo wrapped fried feta
Sweet, salty, crunchy and creamy this appetizer has it all!
YIELDS
4
Ingredients
- 1 (200 g) block feta cheese
- 4 sheets prepared phyllo, thawed
- Olive oil
- 1/4 cup sliced sundried tomatoes
- 1/4 cup honey
- 1 teaspoon crushed red pepper flakes
- Toasted sesame seeds, optional
Directions
- Cut the block of feta into 8 equal strips and dry off well with a paper towel.
- Lay out the phyllo and cut the sheets in half. Working with one piece of phyllo at a time, lightly brush with olive oil and fold in half. Place a strip of feta along one of the shorter sides of the dough and top with some sundried tomatoes, olives, or pesto, if using. Fold the ends up and over the cheese and roll into a log. Continue with the remaining feta and phyllo.
- Add about one centimetre (half-inch) of oil to a medium skillet and heat over medium-high heat. When oil reaches 325°F, add the phyllo-wrapped feta and fry until golden and crisp, about one to two minutes per side. Transfer to a rack or paper towel-lined sheet pan to drain and cool slightly.
- Meanwhile, add the honey and red pepper flakes to a small pan or microwave-safe dish and heat just until warm.
- Serve the crispy phyllo-wrapped feta drizzled with hot honey and a scattering of sesame seeds.
TIP: If making the fried feta ahead, simply reheat it in a 350°F oven for 10 minutes.
