Feta Cheese with Honey and Sesame

  • 10 min for preparation time plus 10 min cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


Sesame is thought to be one of the oldest cultivated plants. The Ancient Egyptian used to grind the seeds and use them as flour. The Chinese used sesame oil to make Indian ink, with the Romans mixed it with cumin, and they used the paste that was produced in the bread. The taste of sesame is mild and is similar to that of the walnuts. In Greece, sesame is used in many traditional dishes, like Koulouri of Thessaloniki, Greek brittle (pasteli) and lagana bread.


For Vegetarians

  • 4 blocks of feta cheese, 100 gr and 1 cm thick each
  • 4 phyllo sheets
  • 4 tbsp thyme honey
  • 2 tsp sesame Sunspices, lightly toasted
  • 1 egg white
  • 125 ml olive oil


  1.  We place one phyllo sheet in front of us with short edge towards us. We place a block of feta cheese in the phyllo sheet parallel to the short edge, leaving 2 cm distance from each side. We brush the sides with some egg white. We fold the two sides of the phyllo sheet over the feta cheese and then we roll to form an envelope. We repeat for the remaining blocks of feta cheese.
  2. We heat the olive oil in a frying pan. When heated, we add the feta envelopes, seam side down. With a spatula (not with a fork, because we don’t want to pierce them), we turn them on the other side every 30 seconds, until golden brown. When ready, we drain them on absorbent paper. We serve them with the thyme honey and sprinkle with sesame.

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