Feta Wrapped in Phyllo Dough

This recipe is a nod to the Perlegos brothers who gave us a chance with their Assyrtiko. Pair with Hibou Assyrtiko or Napa Valley Chardonnay.


  • 2 4-ounce blocks of feta in brine, drained and patted dry
  • 2 sheets of Phyllo dough
  • Local Honey for drizzling
  • Toasted Sesame Seeds
  • Fresh Herbs, roughly chopped
  • Extra Virgin Olive Oil


Preheat oven to 350 degrees.

Place a block of feta cheese near the bottom edge of a phyllo sheet (the short end closest to you). Fold the phyllo over the cheese, tucking in the sides to partially cover it. Lightly brush the folded phyllo with olive oil. Continue wrapping the phyllo around the cheese block, moving away from you. Repeat the process for the second feta block using the remaining phyllo sheet, brushing the top layer of each phyllo-wrapped feta with olive oil.

Place the phyllo-wrapped feta, seam side down, on an unlined baking sheet. Bake for 20 minutes, or until golden brown and crispy. Turn and flip halfway through baking, if needed.

Transfer the baked phyllo-wrapped feta to a serving platter. Drizzle with local honey and sprinkle with toasted sesame seeds. For an extra touch, garnish with fresh herbs such as thyme and rosemary.