Ingredients
2 sheets Antoniou Fillo pastry
1 x 100g slice saganaki cheese
2 fresh figs, cut into quarters
Honey
2 sprigs of thyme
Extra virgin olive oil, for frying
Recipe tips
It is important to fry the Fillo pastry wrapped saganaki at a medium heat setting. Any hotter and the Fillo will brown quickly not allowing enough time for the cheese to melt.
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.
Lay two sheets of Filo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Place the saganaki cheese just below the centre. Fold the bottom portion of the Fillo up onto the cheese and then flip to wrap the cheese completely.
Lightly brush the middle of the Fillo wrapped saganaki with olive oil and fold one of the sides onto the cheese (the olive oil will help it stay in place when frying). Flip the cheese over, brush the Fillo wrapped saganaki in the centre and fold the other side onto the cheese.
Add enough oil to your frying pan to shallow fry the saganaki, approximately 0.5-1cm in height. Place on the stove and heat the oil to a medium heat. Carefully place the saganaki into the oil and cook until golden. Flip the cheese onto the other side and cook until golden.
Transfer the saganaki to your serving plate, drizzle with honey, place the figs on top and garnish with fresh thyme. Enjoy immediately for the perfect cheese pull.
Recipe, video and photos by Mary’s Kouzina