Crispy Feta Pastry with Honey and Thyme
- Baking sheet
- Chef's knife
INGREDIENTS
- 16 ounces/450 grams phyllo dough, thawed according to package directions
- 14 ounces/400 grams feta cheese
- 2 tablespoons fresh thyme leaves
- 3½ tablespoons unsalted butter, melted
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
- 1 teaspoon crushed chili flakes, or to taste
- 2 tablespoons honey
- 2 cups arugula leaves
INSTRUCTIONS
- Heat the oven to 355°F (180°C), using the convection setting if available. Line a large baking sheet with parchment paper.
- Cut the feta into thick slices, about ¾ inch/2 cm wide. Unroll one sheet of phyllo dough onto a clean, dry surface. Keep the remaining phyllo covered with a damp towel to prevent drying. Brush the entire sheet lightly with melted butter and scatter a few thyme leaves across the surface. Fold the sheet in half lengthwise to create a long strip.
- Place one slice of feta along the short end of the strip. Fold the dough around the cheese, tucking in the sides as you go, to form a snug rectangular package. Repeat with remaining phyllo and feta.
- Arrange the pastries seam-side down on the prepared baking sheet. Brush the tops with more melted butter and sprinkle evenly with sesame seeds, nigella seeds, and crushed chili flakes.
- Bake for 25 to 30 minutes, until crisp and deeply golden.
- To serve, scatter arugula on a serving platter. Place the hot pastries over the greens and drizzle generously with honey. Serve immediately.
FAQ
How do I prevent the phyllo from tearing while wrapping the feta?
Keep it covered with a clean, damp kitchen towel as you work. Phyllo dries out quickly when exposed to air, making it brittle and prone to breaking. When brushing with melted butter, be gentle and use just enough to moisten the dough without oversaturating it. If a sheet tears, you can usually patch it by layering another small piece of phyllo over the torn area. Because the pastry is wrapped and baked until crisp, minor imperfections won’t be noticeable in the final feta pastry.
Can I make this feta pastry in advance and bake it later?
You can assemble the feta pastry in advance and store it in the refrigerator for up to 12 hours before baking. Place the wrapped pastries on a parchment-lined tray and cover them tightly with plastic wrap to prevent the phyllo from drying out. Brush with butter and add toppings (sesame, nigella, chili) just before baking. Baking from chilled may add 2 to 3 extra minutes to the oven time.
What can I use instead of arugula for serving?
If you don’t have arugula or prefer a milder green, you can serve the feta pastry over baby spinach, watercress, or even a simple mix of spring greens. The key is to use a fresh, slightly bitter or peppery green to balance the richness of the cheese and butter and the sweetness of the honey. Avoid overly delicate greens like butter lettuce, which may wilt too quickly under the hot pastry. A handful of dressed greens or even a cucumber-herb salad would complement the feta pastry nicely and add a fresh, cooling contrast.
Can I use low-fat or fat-free feta in this recipe?
Low-fat or fat-free feta can technically be used in the feta pastry, but the texture and flavor will be noticeably different. Full-fat feta (20% fat) holds its shape during baking while still becoming creamy inside. Reduced-fat versions tend to dry out or crumble more, which can lead to a less satisfying bite. If you’re aiming to reduce fat, it’s better to cut smaller portions or serve with extra greens, rather than compromising the cheese. For the best flavor and texture, especially when baked inside phyllo, full-fat feta is strongly recommended.
What is the best way to reheat leftover feta pastry?
Preheat your oven to 350°F (175°C) and place the pastries on a baking sheet lined with parchment. Bake for 8 to 10 minutes, or until the phyllo is crisp and the cheese is warmed through. Avoid microwaving, as it will soften the phyllo and make the pastry soggy. If the pastries have been refrigerated, let them sit at room temperature for 10 to 15 minutes before reheating to promote even warming. Reheated feta pastry is best eaten immediately and should not be reheated more than once.
Can I freeze the assembled feta pastry before baking?
You can freeze the assembled, unbaked feta pastry. Place the wrapped pastries on a tray in a single layer and freeze until solid, then transfer to an airtight container or freezer bag. When ready to bake, do not thaw. Bake directly from frozen in a preheated 355°F (180°C) oven for 30 to 35 minutes, or until golden and heated through. Brush with butter and sprinkle with toppings just before baking.
