Greek Baked Feta Cheese in Phyllo and Honey

June 25, 2014

feta with honey

So as you may have noticed cheese is really important in our home, but also in the Greek diet. Since traditionally Greeks did not eat much meat, cheese played the role of protein to go along with all those vegetable dishes. In fact, according to the USDA and other sources, Greece has the highest consumption of cheese per person in the world (yes more than the French), at 71 pounds a year which corresponds to 3 ounces a day (which isn’t that much really). That’s because it is actually an important component to the meal, especially feta which makes up most of the cheese consumed in Greece.

But cheese sometimes is consumed as an appetizer, such as the saganki which is fried yellow cheese or baked feta and this here recipe is a more fancy version of baked feta. You will see this appetizer in more modern tavernes (taverns) here in Greece and it is delicious. It is very easy to replicate at home. Although usually fried, I made it a bit lighter by baking it and using a bit less cheese.

One of these is an appetizer for 2-3 people, just a few bites each or you can make it for one person and accompany it with a salad for lunch. And while it seems like an indulgent appetizer, one serving is about 100 calories, low carb (the phyllo adds very little) and a good source of calcium.

Baked feta

Greek Baked Feta Cheese in Phyllo and Honey


  • 3 ounces feta cheese (ideally you want the feta to be in the shape of a rectangle or square about 3 X 4 inches, so you can fold it easily)
  • 1 phyllo sheet
  • 1-2 teaspoons honey
  • 1 teaspoon of sesame seeds
  • 1 tablespoon of olive oil for brushing


1. Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)

2. Toast the sesame seeds. Heat them on the stove to on medium heat for about 2-3 minutes, shaking the pan.

3. Spread the phyllo sheet and brush with olive oil (make sure you have covered the whole sheet with the olive oil.

4. Place the feta in the bottom of the phyllo and fold the sides over and then fold the cheese over until you have reached the end of the phyllo. Brush the outside with olive oil and place with folded sided on the bottom on a pan.

5. Bake for about 20 minutes.

6. Remove from oven drizzle with honey and sprinkle the sesame seeds over it.

Photos by Elena Paravantes

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11 Responses to Greek Baked Feta Cheese in Phyllo and Honey

  1. June 26, 2014 at 2:56 pm

    Thank you for sharing this recipe. I was planning to prepare this dish for some time, because I find very interesing the contrast between a salty cheese and sweet honey.

    • Elena Paravantes RD
      June 27, 2014 at 6:58 am

      Thanks Zuzanna! I love the sweet and salty combination too.

  2. George Chacona
    June 27, 2014 at 5:15 pm

    Thank you for posting this recipe and the nutritional information with it.

    • Elena Paravantes RD
      June 28, 2014 at 8:13 am

      No problem George.

  3. Sheila Chapman
    July 2, 2014 at 2:56 am

    I had this in Mykonos and would love to make it at home but don’t want to have to fry it. THANK YOU for the baked version.

    • Elena Paravantes RD
      July 3, 2014 at 6:14 am

      Thanks Sheila! I prefer baking too at home.

  4. Emily
    July 5, 2014 at 12:48 am

    Yum! Do you know of a similar recipe but for a dessert? My friend is in Greece right now and said he had an awesome dessert with sesame crumbed feta, fried, then drizzled with honey. I thought the feta would be quite salty for a dessert and wondered if it was a different cheese.

    • Elena Paravantes RD
      July 7, 2014 at 5:09 pm

      Thanks Emily! They may have used a milder cheese, but usually it is feta. The phyllo and salt neutralizes the saltiness a bit.

  5. Maria
    July 6, 2014 at 3:16 am

    Elena, this turned out perfectly! I really enjoyed it. Thank you so much!

  6. September 2, 2014 at 5:42 am

    This looks beautiful but as I was reading a question popped into my mind. Red wine is synonymous with the Mediterranean Diet, what do Greeks drink?


    John Bobbin MClinSc(LifestyleMed)

    • Elena Paravantes RD
      September 2, 2014 at 2:45 pm

      Thanks John. Traditionally they drink wine (red and white) as well as ouzo and tsipouro.

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