Crisp filo parcels with baked feta and fresh thyme – perfect as a light lunch, starter or appetiser.
Feta baked in filo pastry, Greek-inspired – it tastes incredibly good. Layer upon layer of crisp filo baked around feta and fresh thyme. Very easy, creamy, crisp and delicious.
Serve with a crisp salad, honey and fresh thyme.
I am a cheese lover, and on a good day I can easily eat 1 1/2 or 2 filo parcels 😉 – but how filling you find them varies from person to person.
So in the recipe I allow 1 filo parcel with 1/2 a block of feta inside per person, with plenty of green salad on the side.
If you are serving them as an appetiser, I recommend cutting each block of feta into 4 rather than into 2 as described in the recipe – do the same with the filo pastry, but halve it, so you don’t end up with too many layers.
If you have an air fryer, click here for the recipe for baked feta in the air fryer.
Baked Feta in Filo Pastry
Ingredients
- 2 blocks of feta (175-200 g each)
- 4 sheets fresh filo pastry *or frozen – see the method
- Fresh thyme
- Freshly ground pepper
- Olive oil
To serve
- Sesame seeds and honey
- Rocket or another crisp salad leaf
Method
- Halve the blocks of feta and set them aside.
- Drizzle a little oil over one side of a filo sheet and fold it in half lengthways, so you have a narrower, long strip. The oiled sides should face each other.*If you are using frozen filo in small square sheets, I recommend stacking 3-4 sheets on top of each other, brushing a little oil between each layer. Wrap the feta in this and place it seam side down on a baking tray lined with baking parchment. The 3-4 layers are important so the pastry does not split while baking.
- Place a piece of feta at one end, sprinkle with fresh thyme and freshly ground pepper, and fold the pastry over so it covers the cheese.Fold the sides in over it, then continue folding the filo around the rest of the feta.Repeat until all 4 pieces are wrapped.*See the video at the bottom of the recipe, where I show how to fold them with fresh filo pastry.
- Brush the outside of the filo parcels with oil and place them seam side down on a baking tray lined with baking parchment.
- Sprinkle with sesame seeds and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 18-20 minutes.
- Let them cool for a moment before serving with a good green salad, rocket or similar. Top the filo parcels with honey and fresh thyme.
Nutrition
Premium
Jeg elsker dine opskrifter! Jeg tænker at lave disse fetapakker til reception til bryllup. Hvordan tænker du bedst at de kan laves i forvejen?
Hej Clara
Det er jeg så glad for at høre – tusind tak for de søde ord 🙂
Jeg ville lave dem som beskrevet i opskriften men bage dem måske 5 minutter mindre.
Så kan du smide dem i ovnen, ved samme temperatur – og bage dem færdigt inden servering. De skal nok have +4-5 minutter mere end den resterende tid for at blive gennemvarme.
Har ikke prøvet det, men tror det er den bedste måde at gøre det på.
Med mindre du ønsker kun at forberede dem helt – altså pakke dem med lade dem forblive ferske, og så bage dem inden servering 🙂
De smager bedst lune, så osten er blød og cremet 🙂
Warm wishes, Dianna
Elsker dine opskrifter! Lige hjemvendt fra Kreta hvor vi fik disse med honning og chiliflager, og jeg var vild med dem! Så det skal prøves. Kan de foldes et par timer før de bages? ( bruger frossen filodej)
Hej Stine
Åhhh tak altså, hvor er du sød 🙂
Håber I havde en skån ferie:)
Det kan du sagtens gøre 🙂 Dup fetaen tør med lidt køkkenrulle – så er der ingen kvaler i at de samles tidligere. Og så dæk dem til og på køl 🙂
Warm wishes, Dianna
Hej Dianna,
Jeg kan ikke finde videoen, hvor du folder gilodejen.
Ps. Udgiver du snart en kogebog?
Hej Katrine
Videoen ligger lige oppe over ingredienslisten:)
Jeg håber virkelig at jeg kommer til at udgive en kogebog i år, jeg er gået i tænkeboksen:)
Warm wishes, Dianna