Crispy Feta Pockets
A delightful snack featuring creamy feta wrapped in flaky phyllo pastry, drizzled with honey and seasoned with fresh herbs for an irresistible flavor burst.
Ingredients
Main Ingredients
- 1 block Feta cheese (5.3 to 7 oz.) Choose feta not packed in brine for best texture.
- 2 sheets Frozen phyllo sheets (13 by 9 inches) or 1 sheet (17 by 12 inches, thawed) Thawed before use.
- 1 Tbsp Honey Drizzle over the pockets for a sweet contrast.
- 1 tsp Fresh thyme leaves For flavor enhancement.
- 1/4 tsp Finely grated lemon zest Adds citrus brightness.
- 2 tsp Toasted white sesame seeds For crunch and visual appeal.
- 1 pinch Crushed red pepper flakes Optional for added heat.
- Extra virgin olive oil to taste For drizzling and brushing Enhances the flavor and aids in crisping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Drizzle olive oil across a baking sheet.
- Wrap the feta block in a clean towel and allow it to drain for 30 to 60 minutes.
- Lay two phyllo sheets together or fold one sheet in half for thickness. Sprinkle with thyme and lemon zest.
Assembly
- Place the drained feta at the bottom of the phyllo. Fold in the sides and roll it like a burrito. Brush edges with olive oil to seal.
Cooking
- Heat a skillet over medium heat and place wrapped pockets in. Cook for 2 to 3 minutes on each side until golden brown.
- Transfer cooked pockets to the baking sheet and bake for about 10 minutes until melty and crispy.
Serving
- Cut pockets into smaller pieces if desired. Sprinkle with sesame seeds and red pepper flakes, then drizzle with honey. Serve with pita.
Notes
Ensure to drain feta properly for best texture. Layer phyllo with olive oil for crispiness and monitor baking time closely.