Try our baked feta in filo with honey-tahini dressing, then check out our Greek lamb-stuffed courgettes, vegetarian moussaka and more Greek recipes.

This baked feta recipe comes from Carolina's Doriti's book Salt of the Earth (£26, Quadrille).

Carolina says: "Feta ranges from very soft, which is creamy and spreadable, to hard, which is spicier and saltier. The best feta is matured in wooden barrels, as this adds an extra spiciness."


  • 2 filo pastry sheets
  • olive oil, for brushing
  • 180g slab of feta
  • ½ tsp dried chilli flakes
  • 1 egg
  • 1 tbsp poppy seeds
  • 3 tbsp runny honey
  • 1-2 tsp tahini
  • 1 tbsp lemon juice
  • pomegranate seeds, to serve


  • STEP 1

    Heat the oven to 210C/190C fan/gas 6½. Line a baking tray with baking paper. Lay the filo sheets on a work surface. Brush one side of the first sheet with olive oil and put the second on top. Put the feta slab in the lower centre of the filo sheets and sprinkle with the chilli flakes. Fold the bottom of the filo on top of the feta, tuck the sides in and roll it up tightly. Seal the edges with a little water.

  • STEP 2

    In a small bowl, beat together the egg and 1 tbsp of water. Brush the feta with the egg wash and sprinkle generously with poppy seeds. Transfer to the lined tray and bake for 15-20 mins or until golden. Meanwhile, whisk the honey, tahini, lemon juice and 1 tbsp of water in a bowl until smooth. Remove the feta from the oven to a plate. Drizzle with the sauce and sprinkle with pomegranate seeds.

Discover more delicious feta recipes

Baked feta pasta with tomatoes and olives, in a baking dish


Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating