If you're looking for a light and tasty dinner option, our honey, feta and thyme wrapped filo parcel is the perfect option.
It's super easy to make and you can wrap it up however you like! As a parcel, wrapped in a swirl shape, as a pie, or even make little parcels if you're wanted to serve it as an appetiser.
Salty feta is crumbled and mixed with sweet, sticky honey and fresh thyme. Wrap in filo pastry and drizzle extra honey and chopped pistachios on top.
Serve with a fresh and crunchy Greek salad and a chilled glass of white wine for the ultimate al fresco dinner plan.
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Yields:
1
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
701
Ingredients
100 g (3 1/2oz) vegetarian Greek feta cheese, crumbled
1 tsp. extra virgin olive oil, plus extra to brush
1 tsp. runny honey, plus extra to serve
2 tsp. thyme leaves
2 sheets filo pastry
1 tsp. pistachios, roughly chopped
Directions
Step 1
Heat oven to 200°C (180°C fan) mark 6.
Step 2
In a mixing bowl, combine feta, oil, honey and thyme. Set aside. Lay a sheet of filo on a work surface and brush with a little extra oil. Put another sheet on top and brush with oil. Fold sheets in half widthways.
Step 3
Put the feta mixture into the centre of the filo in a rectangular shape about 6.5 x 9cm. Brush filo with oil around the feta, then fold the two long edges over the feta, followed by the other two, shorter, edges to enclose completely and make a parcel.
Step 4
Put parcel seam-side down on to a baking sheet, brush with more oil and bake for 25min until golden. Switch off oven with parcel in it to keep warm briefly. Drizzle with extra honey and sprinkle with pistachios to serve.
GH Tip
We recommend real Greek feta, which is drier than ‘Greek-style’ feta. Make sure yours is suitable for vegetarians, too.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
