Crispy Feta Pockets

Baked brie fans, you’ve got to try our newest baked cheese recipe: crispy baked feta. Saltier and more tangy than brie, feta brings a new flavor profile to the baked cheese category, and it’s irresistible wrapped in a crunchy, Greek-inspired phyllo dough shell with a nice drizzle of honey for sweetness. Serve it with pita or crusty bread for an impressive appetizer, dessert, or anytime sweet and savory snack.

Our greatest tip for success: Don’t use feta that is packed in brine, it will have too much moisture. Make sure to pat the feta dry with paper towels before wrapping it. When you do wrap the feta, don’t wrap it too snugly in the phyllo—a little room for it to steam inside is helpful.

If some of the feta starts to smoosh out the side of the phyllo wrapping while it bakes in the oven, then that means it’s plenty warm. If this happens, it’s still good to eat, just transfer it to a plate and cover that part up with a healthy sprinkle of sesame seeds before serving.

Why sear it in a pan and then put it in the oven? Think of the feta like a nice piece of steak or chicken. You want to get a golden, crisp outside and a perfectly cooked center. Pan frying it achieves the golden crust—putting it in the oven allows the center of the feta to warm without overdoing the outside crust.

Made this? Let us know how you served it.