Ok, so technically Feta is actually a Greek cheese, not Cypriot. However that doesn’t mean I didn’t eat it on a daily basis whilst I was away. So! Here I share with you a little taste from my trip. Add some mastika into the mix and you’re living the dream.
- 1 packet barrel-aged Feta
- 4 sheets of filo pastry
- Bunch of fresh oregano, roughly chopped
- Bunch of fresh mint, roughly chopped
- 1-2 tablespoons Greek honey
- 1-2 tablespoons melted butter, for brushing
Preheat oven to 200°c. Place rack on the middle shelf.
First mix your chopped mint and oregano together and spread out in a layer on a plate or chopping board. Roll the feta in the herbs so it is roughly covered. Use your hands to cover as much as you can. Reserve any leftover herbs for garnish.
Next, on a lightly floured surface place your first sheet of filo pastry. With a pastry brush, lightly brush with the melted butter and layer another sheet of filo on top. Continue until you have used all four sheets, with the final sheet also brushed with butter.
Place the feta in the middle of the filo sheets and fold each edge of the pastry over so the feta is covered. Pinch together the bottom of the pastry so as to keep it sealed.
Place the feta ‘parcel’ seal side down on a baking tray and bake for around 20 minutes. Remove from the oven, drizzle with honey, then bake for a further 5 minutes until golden and crispy.
Garnish with the leftover herbs and serve immediately for some melty goodness, or leave to cool for a firmer bite.
Makes one feta parcel, typically serving 2-4 meze portions.