For another episode of my cheese counter series, this phyllo-wrapped feta is salty, crispy, and tart! This is a great summertime or dinner party appetizer, and it all comes together super quickly in the oven. No frying needed!
Phyllo-Wrapped Feta with Strawberries, Honey, & Pistachios
Ingredients
Phyllo-Wrapped Feta
- 1 block Feta 5-6 ounce block, patted dry
- 2 sheets Phyllo dough thawed
- 4 tbsp Extra virgin olive oil
- 1 tsp Honey or hot honey
- 2 tbsp Toasted pistachios, roughly chopped
Macerated Strawberries
- 1 cup Strawberries tops removed and quartered
- ½ tbsp Granulated sugar
- ½ Lemon juiced
- 1 pinch Kosher salt
Instructions
- In a small bowl, combine the quartered strawberries with 1 tbsp sugar, juice from 1/2 a lemon, and a small pinch of salt. Mix gently and set aside for about 30 minutes or more.
- Preheat the oven to 400ºF.
- Pat the block of feta dry with paper towels. On a clean, dry surface, lay 1 sheet of phyllo and brush with olive oil. Lay another sheet of phyllo on top and brush with olive oil again. Place the feta block in the center of the phyllo sheets, then wrap/fold until the feta is completely wrapped. Brush the outside of the phyllo wrapped feta with more olive oil.
- Place seam-side down on a parchment lined baking sheet. Bake for 25-30 minutes until golden and crisp. Let cool for 4-5 minutes. Cut the feta block into wedges and arrange on a platter, topping with a scoop of the macerated strawberries and a drizzle of hot honey. Sprinkle the chopped pistachios over top.
