Ingredients
2 sheets Antoniou Fillo pastry
3 tablespoons honey
1 tablespoon crunchy chilli oil
50g butter
1 x 100g slice feta cheese
2 tablespoons olive oil
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Mix the honey and crunchy chilli oil in a small bowl and set aside.
Lay one sheet of Fillo Pastry onto your workspace and brush with butter. Lay another sheet on top and brush with butter. Place the slice of feta cheese in the centre of the pastry. Fold the short side of the pastry over the cheese and brush with butter. Fold the long sides in and over the cheese and brish with butter. Fold to form a parcel and brush with butter.
Heat the oil over medium heat in a small frypan. Place the parcel into the oil with the seam side down. Cook until the pastry is golden, approximately 2 minutes, then flip and cook for a further two minutes. It is important to have the ehat on medium so that the pastry doesn’t brown to quickly.
Pour the honey and crunchy chilli oil over the parcel, allowing it to sizzle for one to two minutes. Remove from the heat, cut the parcel into pieces and serve immediately (we love eating it with slices of bread).
Learn how to make Fillo Wrapped Feta Cheese with Honey and Crunchy Chilli Oil