Crispy Feta Pockets
Rating
Move over, baked brie.
Ingredients
- 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
Instructions
- Preheat oven to 350°. Drizzle the center of a small baking sheet with oil. Thoroughly pat feta dry with paper towels.
- 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.
- 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.
- 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.
- Bake until feta is creamy and warmed through to the center, about 10 minutes.
- 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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