How do you feel about appetizers? Errrm … not sure? Well, maybe I can help you answer the question.
Let’s say you go to a restaurant that has one of those ‘two courses for however many dollars or pounds or whatever’ deals on. Do you choose an appetizer and a main, or a main and a dessert? Or maybe you have all three, you sneaky one there, you.
I’m firmly in the ‘main and dessert’ camp, with the chocolaty-est dessert on the menu. I’ll share some tasty morsels like some nachos or some kind of stuffed little crispy things dipped in a nice bowl of sauce, but other than that, yup, I can definitely live without restaurant appetizers.
Fortunately, while living in Greece for so many years, this ‘appetizer or dessert’ thing was never really an issue because as you may know the style of eating there is a little different. Nine times out of ten, at a restaurant you’ll order lots of little plates of salads and dips and stews and potatoes and veggies (called ‘mezze’) and share them with the rest of your table. It’s wonderful because you never get that awful panicky feeling that you might have ordered the wrong thing or become a big green-eyed monster when your dining partner’s meal arrives and it looks more delicious than your own. Although (little tip coming up here), you can always say ‘oh, shall we share half and half?’ next time that happens. Works every time.
Aaaanyway, back to Greece where not only do they have this great sharing system that gives you the chance to have a little taste of everything (and sneak more of the dishes you really like), but it’s also perfectly acceptable to sit down at a little taverna or ‘ouzeria’ at 3 o’clock in the afternoon (or 3 o’clock in the morning if you like) and choose a little plate of whatever you like to nibble on with a glass of whatever you like to drink. It is also quite alright, if not encouraged, to stay there for three or four hours chatting the afternoon away while soaking up the afternoon sun and watching the antics of the neighbourhood ‘wildlife’ aka Athens’ thousands of canny neighbourhood cats.
Can a cat have ‘doggy eyes’? This one waited patiently by our table for a little taste of our beautiful Greek snack.
Meals and drinks are definitely not to be ‘done’ in a hurry in this sunny little corner of south-east Europe … which reminds me of a friend who had an acquaintance say to him when he first moved to Greece: ‘Terry, why you drink your frappe (iced coffee) so queeekly?’ But that of course is another story …
The reason I’m telling you all this is that these feta filo pies with honey are one appetizer that I wholeheartedly recommend that you try making, even if you aren’t an appetizer kind of guy or gal. In this post, I already told you what this humble but delicious little appetizer led to for me, so you never know what may come your way when you give this little snack a try along with an obligatory glass of ouzo or red wine and a warm lazy summer late afternoon. 😉
Best of all, this is probably one of the easiest little snacks you’ll ever make. I know, I know, I say something similar in every post, but I always mean it. Literally, all it involves is mashing up some feta cheese (good quality from a deli or similar if you can find it) with a little honey and dried oregano, spooning it onto two half sheets of filo pastry layered one on top of the other and wrapping it all up in a simple parcel. Bake or fry, then serve with more honey drizzled over the top and a few toasted sesame seeds. I brushed mine with a little olive oil and baked it but to be perfectly honest I think next time I’m going to try frying the parcels instead for a little bit more of an authentic ‘flavour’.
1 Brush a sheet of filo pastry with olive oil and lay a second sheet over the top. Cut the sheets in half across the width. 2 Spoon a quarter of the cheese, honey & oregano mixture into the centre of each half-sheet. 3 Wrap the cheese up like a parcel!
Just remember that the ouzo with this crispy feta snack isn’t optional. Oh, OK then, it is, but at least pour yourself a little glass of red wine to go with this very Mediterranean of appetizers. Wine and cheese = long-time match made in heaven, after all!
Oh, and one more little ‘thing’ (two, actually). If you like the idea of this feta in filo, you’ll love this baked feta recipe, too. I’m not sure which one is more delicious, so you’ll just have to try both to decide for yourself!
‘Thing’ number two is that I adapted this recipe very slightly from the great Jamie Oliver’s recipe from his latest book, Save With Jamie
(wonderful as always). Thanks, Jamie!
Feta filo pies with honey
Ingredients (UK/Australia? Click below for grams/ml)
- 5 ounces feta cheese as good quality as you can find
- 1 tablespoon olive oil plus extra for brushing
- 2 teaspoons honey plus a couple of tablespoons extra to serve
- 1 teaspoon dried oregano
- 4 sheets filo pastry
- 1 tablespoon sesame seeds
- fresh crusty bread and a cold glass of ouzo to serve optional
Instructions
- Pre-heat the oven to 390F/200C if baking.
- Mash the feta with the 1 tablespoon of olive oil, the honey & the oregano.
- Lay one sheet of filo pastry onto your work surface and brush it lightly with olive oil. Lay another sheet on top. Cut the sheets in half across the width. Repeat this with the remaining two sheets of filo so that you have 4 rectangles of pastry.
- Spoon one quarter of the feta mixture into the centre of each piece of pastry. Fold one of the long edges into the centre, then repeat with the other edge. Fold the short edges into the centre, too, so that the cheese is wrapped up like a parcel.
- Brush the parcels lightly all over with olive oil, then either bake them on a baking sheet until light brown and crispy (for about 10 minutes) or, if you prefer, pan-fry them for a couple of minutes on each side.
- Meanwhile, toast the sesame seeds in a dry skillet/frying pan until they are a light golden brown.
- Serve immediately with a big drizzle of honey and some toasted sesame seeds over each parcel - with a little crusty bread if you like.
Notes
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You can bake or fry these little feta filo parcels. They are lovely baked, but I suspect even nicer fried (don't worry, you can use healthy olive oil!)Nutrition
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Lilli @ Sugar and Cinnamon says
These look so tasty and fresh! I love the combination of cheese and honey 🙂
Helen says
Thank you, Lilli!
Isadora @ she likes food says
I’m definitely an appetizer kind of gal. I think I like them so much because you can have a little of this and little of that. I’m also pretty obsessed with nachos and those always seem to be on the appetizer part of the menu. I also really love filo! I don’t like cooking with it as much as I love eating it though, haha! I always get scared that it is going to dry out before I get to it, but it is so crispy and yummy that it is worth the stress, and stuffing it with feta makes it that much better! Also, as you probably could have guessed, I love the cat photo! He really does have doggy eyes!
Helen says
Actually, Isadora, after saying I’m NOT an appetizer kind of girl, I could definitely eat one right about now – especially a big plate of nachos! I used to be a bit scared of filo, too, for the reasons you describe, but since I’ve used it a few times lately and it’s gone well I’m totally relaxed around it now … haha!Thanks for the lovely comment! 🙂
Liz says
Your filo pies look fantastic! I could nibble on these and certainly eat a whole meal’s worth! I love the small plates idea….tasting bits of lots of dishes is my idea of heaven!
Helen says
Thanks, Liz! I’ll definitely be making these again. And yes, whoever first though of that little plates idea is a bit of a genius, I reckon. 🙂
[email protected] Olives & Garlic says
I’m looking forward to visiting Greece one day. Hubby and I love Mediterranean food so much, I’m sure we would eat (and drink) everything in sight. These pies sound AMAZING. I am so making these.
Helen says
Ooh, I’m really excited that you’re going to make these, Kathy! Do let me know how you go. You should DEFINITELY visit Greece some day soon but be warned … you WILL eat everything in sight! 🙂
Shikha @ Shikha la Mode says
These look so so good! I admit, I never use phyllo dough, but I freakin’ LOVE spanakopitas and baklava. Some Greek restaurants here in San Francisco do offer a “mezze” way of serving and it’s the best!
Helen says
Thank you, Shikha! Spanakopita is my favourite, too! Do have a go at using filo dough some time – it’s not that all that scary, honestly!
Jessica @ Jessiker Bakes says
These filo pies look so so so good. I LOVE mezzes and I’m the kind who orders the appetiser in a main dish portion (oops). There’s a Greek restaurant here that Mr. Bakes and I went to that had baked feta with honey and UH I ate half of his appetiser hahaha it was sooo good! I can just imagine that combination in this! YUM! Pinning this for sure!
Helen says
Thanks for pinning, Jessica! So glad you like these pies. You’ve given me an idea now – order appetizers I like the look of in a main dish size! 😉
Chrissy says
Yum! I’m in the main and dessert camp too, but I’d happily order this one!
Helen says
🙂
Skye says
Helen! Snap! Love that we’re both having a filo pastry moment…though dying to try this honey and feta filling (Oh. My. Goodness – can’t think of anything scrummier!). Love that you’re a dessert girl too. And love these beautiful photos of Greece (and adorable cat).
Love. Love. Love. Simply gorgeous post.
Helen says
Thanks so much for saying so, Skye! I’m looking forward to heading on over to your blog to check out your ‘filo moment’, too. I have quite a lot of filo left over in the fridge that I need to find something to make with …
Lorraine @ Not Quite Nigella says
I love that picture of the kitty! And I prefer ordering mezze style too. The friends that I eat out with prefer that too-that way we get to try more!
Helen says
Exactly! No point risking getting all jealous! The kitty is gorgeous, isn’t he? I don’t remember if we fed him in the end, but I bet we did!
Mary Frances says
I am an appetizer kind of gal! Greece sounds amazing. I definitely could live there … my waistline and wallet might not agree, but it would be so fun! If you are not an appetizer person and you liked these, I can only imagine how much I would enjoy them. Filo dough is the best! We get it every once and a while for spinach and cheese filo pies, but I might have to let those take a backseat in favor of these. You had me at honey!
Helen says
Aw, so glad you like these little pies, Mary Frances! Don’t stop making your spinach and cheese pies, though. They’re wonderful, too!
You should definitely at least visit Greece some day. It’s worth it just to taste all the yummy food, and the more traditional food is pretty healthy, too. Plus once you get there it isn’t so expensive, either, so don’t worry about the wallet too much!
Natalie @ Tastes Lovely says
These sound delicious! Just last night we went out to my favorite pita restuarant and got it packed with Greek goodies, and split a baklava for dessert. It had me thinking how much I love phyllo dough, and I should really cook with it more. And here you are, giving me a delicious phyllo dough appetizer! I can’t wait to try this : )
Helen says
Ooh, baklava! It’s lovely fresh and just a little bit warm still … there are plenty of lovely things you can make with filo pastry, that’s for sure. I hope you do have a go at this, Natalie. If you like Greek food, I’m pretty sure you’ll love it! 🙂
whatjessicabakednext says
I love feta filo pies- I used to eat these all the time when I was on holiday in Greece! So delicious, can’t wait to try the recipe out!
Helen says
I really hope you do, Jess. It’s so so easy!
Annie @Maebells says
I am so in love with this! Tangy feta paired with sweet honey? YUM! I wouldn’t have thought to pair those two together, but it makes perfect sense! Sweet and savory!
Helen says
Feta and honey is a common combination in Greece, Annie. Trust me, it goes so well and I hope you give it a try! So glad you like it! 🙂