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Phyllo-Wrapped Feta with Honey (Feta me Meli)
A perfect marriage of salty, sweet and crisp, phyllo-wrapped feta with honey, or feta me meli, is a popular Greek meze. The wrapped cheese sometimes is fried, but we bake it for ease. Slice the feta when it’s cold and firm, then make sure to pat the pieces dry. If you can, opt for feta made with sheep’s milk or a blend of sheep’s and goat’s milk; they are more flavorful than cow’s milk feta. Serve as is for a starter, or as a light main alongside a leafy green salad tossed with a citrusy vinaigrette.
4-8
Servings
Tip
Don’t worry about covering every millimeter of phyllo with oil. A light brushing that covers most of it is good enough. And don’t wrap the feta tightly. The cheese expands during baking and can break through the pastry if it’s too tight.
45 minutes
25 minutes active
Ingredients
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12
9-by-14-inch thawed phyllo sheets, or four 13-by-18-inch thawed phyllo sheets, halved crosswise, covered to prevent drying
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About ¼ cup extra-virgin olive oil
Directions
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01Heat the oven to 350°F with rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Lay 1 phyllo sheet on the counter with a short side near you; keep the rest covered to prevent drying. Lightly brush the sheet with oil. Repeat with two more sheets, brushing each with oil. Center 1 slab of feta on the short side of the stack, 2 inches from the edge. Fold the phyllo over the feta, then fold each long side of the phyllo inward to enclose the cheese, but do not fold it tightly around it. Brush the encased feta with oil.
Reviews
July 13, 2025
More Than A Phyllo
Made this for guests and everyone raved. Just delicious. Used good sheep feta, as recommended.
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