Description
Crispy, flaky fillo pastry pies filled with salty feta and finished with sesame seeds and honey for a perfect sweet-savory balance.
Ingredients
375 g Antoniou fillo pastry
250 g unsalted butter, melted and clarified
350 g feta cheese, finely crumbled
Black sesame seeds
Honey, for serving
Instructions
- Bring the fillo pastry to room temperature while still in its packaging.
- Preheat the oven to 180°C fan-forced and lightly grease a baking tray with butter.
- Cut the stack of fillo sheets in half parallel to the shorter side.
- Place one sheet on a work surface with the long edge facing you, brush with butter, and sprinkle feta over the top.
- Layer a second sheet on top, brush with butter, then gently crinkle into a concertina shape.
- Coil the crinkled pastry into a spiral and place on the prepared tray. Repeat with remaining pastry and feta.
- Brush the tops with remaining butter and sprinkle with black sesame seeds.
- Bake for about 40 minutes until golden and crisp.
- Serve warm drizzled with honey.
Notes
Swap feta with ricotta and herbs for a milder flavor.
Add grated mozzarella for a richer variation.
Sprinkle thyme or oregano between layers for extra aroma.
Use hot honey for a stronger sweet contrast.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 160°C for 10 minutes to restore crispiness.
Keep fillo covered with a damp cloth while working to prevent drying.
Freeze after baking and reheat directly in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
