Sorry baked brie, but you’ve got some new competition in the baked cheese category. Saltier and more tangy than brie, feta brings a new flavor profile that, frankly, I’m obsessed with. It’s irresistible wrapped in a crunchy, Greek-inspired phyllo dough shell with a nice drizzle of honey for sweetness. Serve it with pita or crusty bread for an impressive appetizer, dessert, or anytime sweet and savory snack.
The feta:
My greatest tip for success: Don’t use feta that is packed in brine—it will have too much moisture. Make sure to completely dry the feta out before using. I suggest the same method we use to dry out tofu: Wrap your feta in a clean dish towel or paper towels, then place a heavy object on top—such as a cast-iron skillet or large pot—to weigh down feta and let drain. Replace the dish towel or paper towels as needed, and let sit until dried out—30 to 60 minutes. Alternatively, you can leave the blocks out overnight in the fridge on paper towels. Whatever method you choose, just make sure they’re fully dried out before wrapping so that your phyllo doesn’t fall apart.
Wrapping in the phyllo:
When you do wrap the feta, don’t wrap it too snugly in the phyllo—a little room for it to steam inside is helpful. If some of the feta starts to smoosh out the side of the phyllo wrapping while it bakes in the oven, then that means it’s plenty warm. If this happens, it’s still good to eat, just transfer it to a plate and cover that part up with a healthy sprinkle of sesame seeds before serving.
How to cook crispy feta pockets:
Why sear it in a pan and then put it in the oven? Think of the feta like a nice piece of steak or chicken. You want to get a golden, crisp outside and a perfectly cooked center. Pan frying it achieves the golden crust—putting it in the oven allows the center of the feta to warm without overdoing the outside crust.
Made this? Let us know how you served it in the comments below!
