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Baked feta in filo with honey-tahini dressing

Feta block wrapped in filo pastry topped with poppy seeds and covered in honey and tahini

Baked feta in filo with honey-tahini dressing

Name: Baked feta in filo with honey-tahini dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a sharing dish
Cuisine: Greek
Ingredients: 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

Carolina Doriti

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Serves 4 as a sharing dish

Easy

Prep: 10 mins

Cook: 20 mins

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Sprinkle a slab of feta with chilli flakes and poppy seeds, bake until golden, then drizzle with a honey, tahini and lemon juice sauce, and a handful of pomegranate seeds

Vegetarian

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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."

Ingredients

Nutrition

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

Nutrition: per serving

kcal235
fat12.7g
saturates6.8g
carbs19.8g
sugars14.1g
fibre0.6g
protein9.9g
salt1.3g

Method

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.

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Authors

Carolina Doriti

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