The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes. One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a traditional and popular Greek dish; the other is baked cheese, either crumbled and baked in a small pan, or wrapped in parchment paper or phyllo, sometimes seasoned with herbs, spices, or vegetables. Melting cheese, wrapped in phyllo or not and regardless of the additions, is always a welcome dish on my Greek table!
Ingredients
- 3 tablespoons extra-virgin
- Greek olive oil, plus more for greasing
- 2 sheets (14 x 18-inch / 35 x 45 cm) commercial phyllo, defrosted overnight in the refrigerator, then brought to room temperature
- 2 (4-inch / 10 cm) square pieces Greek feta, each about ½ inch (1.5 cm) thick
- ½ to ¾ cup (145 to 215 g) caraway, cumin, or poppy seeds
- 1 egg white, lightly beaten
- ½ cup (120 ml) Greek honey
- 1 small fresh or dried chile, seeded and finely chopped
- 1 tablespoon strained fresh lemon juice
How to Make It
- Preheat the oven to 350°F (175°C). Lightly oil a small baking dish large enough to hold the two squares of feta.
- Take the first phyllo sheet and place it horizontally in front of you on a clean work surface. Brush the phyllo lightly with some of the olive oil. Place a feta square in the middle. Fold in the sides, brushing each unoiled surface of the phyllo with a little of the olive oil and pressing lightly to seal. Repeat with the second phyllo sheet and feta square.
- Spread the caraway seeds over a large flat plate. Lightly brush the top of each phyllo-wrapped feta square with a little of the egg white and dip the egg-washed side into the caraway seeds. Place the feta square seed-side up on the prepared baking dish. Repeat to coat the top of the second feta square.
- Bake the feta for about 20 minutes, or until the phyllo is puffed and golden.
- While the feta is baking, whisk together the honey, chile, and lemon juice in a small bowl.
- Remove the feta squares from the oven and let cool for a few minutes. Cut each square into two triangles and serve, drizzled with the spiced honey.