If you are a cheese lover you will adore Feta Cheese Parcels with Honey and Lemon. We discovered the dish in Athens. Having rented a terrific penthouse apartment with a huge balcony and panoramic views of the Parthenon and the city.
Maria, who runs the fabulous AirBandB, recommended a taverna locally. Stavro’s was hidden in a tiny backstreet it was only frequented by locals. A great experience, so good, we dined there every evening we were in Athens. We spoiled ourselves with this wonderful dish. When at home, it is so easy to make and absolutely scrumptious.
Feta Parcels, Honey and Lemon
What ingredient is more characteristic for the Greek kitchen than feta? It’s the most famous Greek cheese! This is the best feta-recipe ever: Fried feta in filo with honey!
- 4 Sheets Phyllo pastry
- 1 Tsp Olive Oil For Frying
- 50 Gm Butter
- 250 Gm Feta in block form sliced lengthwise into four batons
- 4 Tsp Honey
- 1 Lemon Zested and Squeezed
- Toasted Black Sesame Seeds Optional
Lightly brush one sheet of phyllo with melted butter.
Place one piece of sliced feta at the bottom edge of the phyllo sheet.
Fold in each side, covering the feta slice.
Now, fold up starting with the feta side until you completely wrap the sliced feta with the phyllo sheet.
Brush each side with a bit more melted butter and set aside.
Repeat with the 3 other phyllo slices and feta slices.
Heat a pan over medium-high heat.
Once the pan is hot, add olive oil and when hot add each phyllo wrapped feta slice to the pan.
Fry for 3-5 minutes on each side, or until golden brown on both sides.
Place on paper towel to absorb excess oil and then place on serving plate.
Smear your serving plates with lemon juice. Pop onto your Feta parcel. and arrange lemon zest on top. Drizzle with honey and sprinkle with sesame seeds.
In Greece Feta Cheese Parcels with Honey and Lemon are known as Saganaki. Saganaki’ refers to various Greek appetizers. All are prepared in a small, two-handled heavy-bottomed frying pan called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan includes mussels saganaki and shrimp saganaki. The most popular being this simple and this delicious fried cheese appetizer recipe. This recipe features in our Greek Feast Menu.
A Bit about Feta
Feta is a cheese made from sheep’s and/or goat’s milk. It is brined (kept in salty water), which gives it a uniquely salty taste and a crumbly, creamy texture. Feta is also traditionally Greek, and actually has to be from a specific region in Greece to bear this name, but similar cheeses are made the world over.
The firmness, texture, and flavour differ from region to region. Generally, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour, and aroma of feta.