Crispy Feta Pockets with Lemon, Thyme, and Sesame Seeds Recipe
These Crispy Feta Pockets feature a creamy block of feta cheese wrapped in delicate phyllo dough seasoned with fresh thyme and lemon zest, pan-seared until golden and then baked to a warm, melty perfection. Finished with a drizzle of honey, toasted sesame seeds, and a pinch of crushed red pepper flakes, they make a delightful appetizer or snack served alongside toasted pita or pita chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Feta Pockets
- 2 tbsp extra-virgin olive oil, plus more for drizzling and brushing
- 1 (5.3- to 7-oz.) block feta cheese (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
- 1/4 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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Drizzle a small baking sheet with some olive oil to prevent sticking and set aside.
- Drain the Feta: Wrap the block of feta cheese in a clean dish towel or paper towels. Place a heavy object such as a cast-iron skillet or large pot on top to press the feta and drain excess moisture. Replace the towel as needed. Let it drain for 30 to 60 minutes to ensure the feta isn’t too wet.
- Prepare the Phyllo Dough: On a clean work surface, lay two 13″-by-9″ sheets of thawed phyllo dough on top of each other or fold one 17″-by-12″ sheet in half. Sprinkle the top layer evenly with fresh thyme leaves and finely grated lemon zest for flavor.
- Wrap the Feta: Place the drained feta block near the bottom edge of the phyllo stack. Fold the long sides of the phyllo over the feta, then gently roll it up like a burrito. Brush the edge of the phyllo with olive oil to seal the package.
- Pan-Sear the Wrapped Feta: Heat 2 tablespoons of olive oil in a small skillet over medium heat until hot and shimmering, about 2 minutes. Carefully add the wrapped feta, holding it with tongs on the short sides. Cook until the phyllo is golden and crisp on all sides, turning frequently for 2 to 3 minutes total.
- Bake the Feta Pockets: Transfer the pan-seared feta pockets to the prepared baking sheet. Bake in the preheated oven until the feta inside is creamy and warmed through, about 10 minutes.
- Serve: Remove from the oven and cut the feta pockets into pieces if desired. Transfer to a serving platter, then sprinkle with toasted white sesame seeds, crushed red pepper flakes, and additional fresh thyme. Drizzle the pockets with honey and serve alongside toasted pita or pita chips for dipping.
Notes
- Make sure to drain the feta well to avoid soggy phyllo pockets.
- Handle the phyllo dough gently as it can tear easily; keep unused sheets covered with a damp towel to prevent drying out.
- You can adjust the amount of honey and crushed red pepper flakes according to your taste preference.
- These pockets are best served warm to enjoy the creamy, melty feta inside the crispy phyllo shell.
- To toast sesame seeds, cook them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
Keywords: feta pockets, crispy feta, phyllo dough appetizers, Mediterranean cheese recipes, baked feta, feta with honey, savory snacks
