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Phyllo-Wrapped Feta with Honey (Feta me Meli)

Phyllo-Wrapped Feta with Honey (Feta me Meli)

By Rose HattabaughMarch 26, 2025

  • Makes
    4-8 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

A perfect marriage of salty, sweet and crisp, phyllo-wrapped feta with honey, or feta me meli, is a popular Greek meze. The wrapped cheese sometimes is fried, but we bake it for ease. Slice the feta when it’s cold and firm, then make sure to pat the pieces dry. If you can, opt for feta made with sheep’s milk or a blend of sheep’s and goat’s milk; they are more flavorful than cow’s milk feta. Serve as is for a starter, or as a light main alongside a leafy green salad tossed with a citrusy vinaigrette.

Tip

Don’t worry about covering every millimeter of phyllo with oil. A light brushing that covers most of it is good enough. And don’t wrap the feta tightly. The cheese expands during baking and can break through the pastry if it’s too tight.

Ingredients
  • 12

    9-by-14-inch thawed phyllo sheets, or four 13-by-18-inch thawed phyllo sheets, halved crosswise, covered to prevent drying

  • About ¼ cup extra-virgin olive oil

  • 4

    ½-inch-thick slabs feta cheese, each 3 by 4 inches (about 8 ounces total weight)

  • Honey, for drizzling

  • 1

    tablespoon white or black sesame seeds, or a combination, toasted (optional)

Step 1

Heat the oven to 350°F with rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Lay 1 phyllo sheet on the counter with a short side near you; keep the rest covered to prevent drying. Lightly brush the sheet with oil. Repeat with two more sheets, brushing each with oil. Center 1 slab of feta on the short side of the stack, 2 inches from the edge. Fold the phyllo over the feta, then fold each long side of the phyllo inward to enclose the cheese, but do not fold it tightly around it. Brush the encased feta with oil.

Step 2

Without wrapping tightly, flip the phyllo-bundle once to wrap further; brush again with oil. Continue flipping and brushing the feta to form a rectangular packet. Place on the prepared baking sheet, then brush the packet on all sides with oil. Wrap the remaining feta slabs in the same way, spacing them evenly on the baking sheet.

Step 3

Bake for 10 minutes. Remove the baking sheet from the oven. Using a wide metal spatula, flip each packet, then bake until golden brown, another 12 to 17 minutes. Cool on the baking sheet on a wire rack for 10 minutes. Transfer the feta packets to a platter or serving plates. Drizzle each with 1 tablespoon honey and sprinkle with sesame seeds (if using); serve warm.

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