Phyllo Wrapped Baked Feta With Honey Feta Me Meli The Mediterranean Dish

Feta me Meli or Feta with Honey

With salty, creamy feta, crispy phyllo, and a generous drizzle of raw honey, it is not hard to see why feta with honey—or, as my Greek friends call it, feta me meli—is a winner every time! Not only does this easy appetizer deliver on the flavor with the perfect balance of salty and sweet, but it makes for an impressive presentation. Served right out of the oven, it is a decadent treat that will have you coming back for more. Thankfully, it only takes 5 minutes or so of actual active work!

About this phyllo-wrapped feta with honey

It takes four simple ingredients to make this recipe of baked feta wrapped in phyllo: a block of high-quality feta in the brine, a couple sheets of phyllo dough, raw honey, and a sprinkle of sesame seeds. In this recipe, I used this Greek honey from Crete, where bees feed on the abundance of wild and aromatic plants in the mountain forest. And I added some fresh thyme on top to complement the subtle aromatic undertones in the honey. Traditionally, this appetizer is made by frying the phyllo-wrapped feta cheese in a pan with some olive oil, like I do in my sesame-crusted fried feta recipe. But this recipe works just as well baked in the oven—still just as crispy and decadent as fried feta me meli. And you can bake a couple of feta blocks wrapped in phyllo at once. Baking will take a bit longer but it is hands-off and far less messy (very helpful when entertaining).

What kind of feta to use?

The best cheese for feta me meli is a block of Greek feta in the brine, which is creamier and has overall a better texture than the kinds that are vacuum-sealed or crumbled. Both are quite dry, and will not yield the soft, rich texture we’re looking for in this Greek appetizer. Greek feta is traditionally made with sheep’s milk, but it may contain up to 30% goat’s milk as well. There is no cow’s milk in feta cheese. If you can’t find good feta cheese, you could also use French or Bulgarian white cheeses, which are similar to feta with very minor differences in taste and texture.

What you’ll need to make this recipe

This simple recipe needs just a few ingredients to put together. Here’s what you’ll need to make it:

Blocks of quality feta in the brine – Pat the feta blocks dry with a paper towel. I don’t recommend crumbled feta here. 2 sheets phyllo dough, thawed – Since this recipe only uses a couple sheets, it’s a good idea to use leftover phyllo or set aside a couple sheets when making spanakopita or baklava. Honey for drizzling – I used this Greek honey from Crete, which has very subtle aromatic undertones. But use any good raw honey that you like. Sesame seeds – Toast the sesame seeds to bring out their nutty flavor. Fresh thyme leaves – Fresh thyme added at the end complements the subtle aromatic undertones in the honey. Quality Extra virgin olive oil for brushing – This helps the phyllo change to a gorgeous golden brown.

How to make Greek baked feta in phyllo pastry with honey

Greek baked feta looks a lot more complicated than it is! In 30-minutes or less, you will have a beautiful, delicious appetizer for your next gathering. Here’s how to make it:

Prepare phyllo pastry. Gently spread one sheet of thawed phyllo dough on a clean surface or large cutting board. Cover the other phyllo sheet with a damp (not wet) kitchen towel to keep it pliable. Brush the phyllo dough sheet you’re working on with extra virgin olive oil. Place 1 block of feta closer to the bottom of the sheet (the short end closest to you). Wrap the feta blocks in filo. Fold the phyllo dough over the feta cheese and brush with olive oil. Fold the sides to almost cover the cheese, and again, brush with olive oil. Continue to wrap the phyllo dough around the cheese block. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer of both phyllo-wrapped feta blocks with olive oil. Bake the phyllo-wrapped feta. Place the phyllo-wrapped feta, seam side down, on a small sheet pan. Bake on the center rack of a 350 degrees F heated oven for 20 minutes, or until the phyllo is golden and crispy on both the top and bottom. If you find that the bottom is golden, but the top is not, remove it from the oven (don’t forget oven mitts!) and carefully turn it over with a spatula. Return to the oven for about 5 minutes or until the top has turned golden. Finish with honey and serve. Remove the feta me meli from the oven and gently transfer it to a serving plate with a spatula. Immediately drizzle with honey and finish with a generous sprinkle of toasted sesame seeds. If your raw honey is quite thick at room temperature, warm it briefly to make it pourable. Garnish with fresh thyme and serve the baked feta while still hot.

How to serve it

This feta recipe is best served straight out of the oven while the phyllo is still warm and crispy. Make sure to drizzle the honey on top immediately when you take it out of the oven, that way the phyllo will absorb the honey for best flavor. Just be careful when you dig in, though, because it will be hot!For a similar, but more savory version of feta wrapped in crispy phyllo, be sure to check out our Turkish Cheese Rolls or Greek Tiropitakia.

Can I make this baked feta ahead of time?

This recipe is best served fresh out of the oven, and because it is so easy to prepare, I hardly ever work on it ahead of time. But if you need to, wrap your feta in the phyllo dough and freeze it for later. After wrapping the feta block in the phyllo dough, wrap the prepared blocks in parchment paper (or plastic wrap). Do not worry about brushing the top of the phyllo with extra virgin olive oil yet. Simply finish wrapping the feta with phyllo, and then wrap in either parchment paper or plastic wrap. Then, wrap it in foil for more protection. Store in an airtight container in the freezer. Bake from frozen after brushing with extra virgin olive oil and finish with Greek honey.