Crispy Feta Pockets

Crispy Feta Pockets


Move over, baked brie.
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling and brushing
  • 1 ( 5.3- to 7-oz.) block feta (about 4"-by-3"-by-3/4" for the 7-oz. block), preferably not packed in brine
  • 2 (13"-by-9") or 1 (17"-by-12") frozen phyllo sheets, thawed
  • 1 tsp. fresh thyme leaves, plus more for serving
  • ¼ tsp. finely grated lemon zest
  • 2 tsp. toasted white sesame seeds
  • Pinch of crushed red pepper flakes
  • 1 tbsp. honey
  • Toasted pita or pita chips, for serving
  1. Preheat oven to 350°. Drizzle the center of a small baking sheet with oil. Thoroughly pat feta dry with paper towels.
  2. On a work surface, lay 2 (13"-by-9") sheets phyllo over each other or fold 1 (17"-x-12") phyllo sheet in half. Sprinkle top of phyllo with thyme and lemon zest.
  3. Place feta at the bottom of short end of phyllo stack. Fold up long sides over feta, then lightly roll up like a burrito. Brush edge of phyllo with oil to adhere.
  4. In a small skillet over medium heat, heat oil until hot and shimmering, about 2 minutes. Add wrapped feta and cook, turning with tongs and holding with tongs on the short sides, until golden and crisp on all sides, 2 to 3 minutes total. Transfer feta to a small rimmed baking sheet.
  5. Bake until feta is creamy and warmed through to the center, about 10 minutes.
  6. Cut feta into pieces, if desired, and transfer to a platter. Sprinkle with sesame seeds, red pepper, and more thyme. Drizzle with honey and serve with pita alongside.

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