Baked Feta Phyllo with Honey | Food Wishes 

Chef John's Phyllo-sophy of how to make good food is worth following.

I made these finger size to take to a party, half with a drizzle of honey and the other half with a drizzle of pomegranate molasses. Plus they freeze well so you can make them ahead of time.

If you're keeping score at home and asked "Who cut the cheese?", it was Chef John.

A couple 3 yrs ago, I perfected making feta (the brine ratios are critical) I currently have 4 month aged ready to go (the milk is from my dairy goats) Definitely going to try this one, thank you.

WOAH! Had this decades ago at my Cousins Grandmothers. Forgot all about it! Thank you! Will make it for sure. Ahhh nostalgia !

Used to have these every morning with unsweetened Greek coffee in Nauplion in the Argolid,while on holiday.Expertly done as always Chef.The egg,oil,butter is an inspired idea.

I love how much this actually really loves and appreciates Greek cuisine, thank you and awesome job

Honey from southern Albania/northern Greece is next level. Tiny micro climates here and pristine environment guarantee it and each hive is noticeably different, yet equally delicious.

Glad you took a picture of the finished masterpiece. It sure didn't last long on the plate. - Cheers !

Hope you enjoyed your holiday in Nafplio! My home town. Well known recipe in Greece but very good.

Great for those of us who prefer baked feta to baked brie!

My mom made something similar a few years back and it is absolutly fantastic! I can't wait to make it your way, Chef John :)

Excellent! You are the Troy McClure of your crack obscuring phyllo architecture.

I love it when Chef John goes back to basics.

The final product with the seeds reminds me very much of Persian "Barbari" bread with feta and honey. Will definitely give this a try. Thank you :)

It looks so delicious and add to it a cup of coffee, equals a perfect breakfast❣️

"In the business, this is what we refer to as 'the learning process' 🙄🙄" He's such a perfectionist I love it

They look absolutely delicious! I will make them for breakfast/brunch tomorrow! Thanks for sharing 🤗🕊️

Made this last night. Followed the directions to the letter. It was definitely different, I wouldn’t say it was bad, but I wouldn’t say it was good. I think interesting is the best description. My wife tried it and said it was just weird! I think that’s a pretty good explanation. It’s almost like it’s three different flavors that don’t quite fit together. Maybe that’s the attraction? Everybody has their own sense of taste and everybody has their own idea of what’s good and what’s not. I would definitely say it’s interesting and I liked the cheese and the Filo dough, but for some reason the honey just didn’t seem to mix well with it. This is just my opinion. But it’s definitely an interesting combination. Definitely worth a try if you’re adventurous.

In Greece they don't usually use pure feta as it can be a bit overbearing, people often use an egg feta mixture.

That's a great and simple recipe. Thank you. Recommend using the most local honey you can find. Especially if kids will be eating it.

Thank you so much for your help and advice, I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best. Take care and have a good time

Bulgarian cheese is heavenly!

In Albania, we have countless variations of this type of food at every corner bakery for a very fair price. It is a staple here and I gladly indulge.

Have feta, honey and phyllo in the freezer. Trying it this weekend.

Made this morning for breakfast and I know this will become a regular for all three meals! My family and family of friends love it when your recipes are recreated in our home. Thank You

I love the cutter you used to cut the pies. I have one i use to easily cut the parsley when making tabula salad.

I have the urge to serve this with Chef John’s spiced honey. I might even be able to get in a little shaka shaka of cayenne.

I used to make baked brie with phyllo and honey or onion jam. Can't wait to try this one

You’re right, the black sesame crisps are fantastic.

Very similar to the burek I get at a local Bulgarian bakery in my city. Very nice.

My oh my Chef John adds to the legendary body of FW work today! Thank goodness for this wonderful piece.

Nice, fast and easy and looks a treat !!!

I've been enjoying sheep&goat FETA for a long time (in salads or on top of a potato casserole) but i never even thought about seasoning it with honey. Great idea now i just have to find Phyllo dough somewhere.

Love this recipe. Btw I just saw the “Blue Zone” too. Fascinating.

Kinda wanna try this but with cream cheese and pistachios

We call it oush al bulbil or birds nest is an arabic pastry dish usually with sour cream and cheese topped with honey

"I'm gonna go get the papers, get the papers."

Try similar in spring-summer: put portion block of feta in the middle of a fresh fig leaf, sprinkle with a small amount of dried summer savory.drizzle with honey, wrap the fig leaf up. Bake it. Discard the fig leaf.

this looks really amazing! Can't wait to try...I didn't know we could just like...eat a big hunk of cheese! I'm definitely on board!

My husband made this today, and it was so delightful! 😊

looks easy and tasty!!!

Those are beautiful!

My wife will love this. Making it for surprise this weekend.

Add just a pinch of lavender over honey at the end for that extra Mediterranean magic

I made something with ready-made phyllo dough recently and it came out tasty but dry. I think I needed to butter between the layers of phyllo. Def gonna try this soon!

It looks amazing!!!!❤

Most outstanding!!!

Chef John, please make a simplified version of the kunefe, thank you!

Well done! Many congratulations from Greece

This looks so delicious!

I just happen to have a package of phyllo in the freezer that has been begging for a good recipe.... yum!

I was just looking into my fridge the other day and thinking what to do with the phyllo I had at the back of the freezer. Thanks chef John!

I concur. Those black magic sesame crisps were really good.

Didn't have any black sesame seeds so I used a bit of poppy seeds for color and to get my dose of morphine. Excellent! Used local honey , hot honey, and a third with marinara sauce in separate dishes. All went over well with the trial group. I'm thinking theres a way to pre-portion these like a dumpling or something.

Looks legit delicious 👌

Ive had this in a very good restaurant in Thessaloniki last year. I need to get back there and have it again, its just so damn good.

These look awesome. Watching this technique I'm wondering if it could be applied to making home-made PIzza Puffs - which is a Chicago-exclusive snack that almost every little hotdog joint has. I've always liked them as a hangover snack, or in a pinch, but have felt that they could be improved. I may have to give that a try when I'm feeling adventurous.

Chef John, this could be my dessert on Thanksgiving day ❤ I've never really liked honey, so for me it'll be either maple syrup, mugolio, or cranberry relish with Grand Marnier 😊

These are treat , I love these at the Farmers market

by the end of the first piece it turns into finger food. THAT'S when you know it's good. thanks for your videos Chef John!

Looking good.

You should call this Feei Fie Foe Hon, like the giant rhyme from the nursery tales . Fee for the phyllo dough, fie for the feta, for for the folding. And hon for the honey

Chef John, if you are making videos at 110 I hope I’m right there with you :)

Looks amazing and delicious!! Thanks.

On the sesame seed note, do you remember the Halva bars? Growing up as kid on long Island my father used to get those, what do you say ....lets do this! Chef John

Thanks great video, love your voice 😊🤝

Holy crap I just was doing my online grocery shopping and both these items were in my cart....I'm convinced you can read our minds. 😂😂 ima make this tomorrow or maybe later today

Awesome Greek food

Your a smooth cat, Chef John. Can't wait to make this one. Thanks!

Yum! I’m definitely making this!

Really good recipe, Thanks

Oh hecks yes!!!!! 😋😋😋😋

I wonder if these can be made ahead and frozen until you are ready to bake them.

Thanks so much. I’ve had my puff pastry in my freezer for, well YEARS. I’m afraid of it. Now I will use it because you have quelled my fears.

Chef, even more than sesame seeds, this pastry would have been taken to the pinnacle by a sprinkle of black seed (aka, kalonji or black cumin). You can use both, so get some at the Indian grocer and try it next time.

Oh yum, you've did it again. 😋

I really like the core recipe and directions but I think the filling could be so much more. Mixing the feta with diced roasted red peppers or swapping out the feta for a ricotta/onion/spinach/garlic filling would be outstanding. Thank you Chef John and the #FoodWishes team for the inspiration.

Looks so delicious ❤

Cool thank you!

Definitely yummy recipe.

Hey John, do you think its possible to just use some string or dental floss to just it without breaking?

I’ve had this…. It’s devine.

Chef John, you are on fire!

thanks chef the only thing i knoe haoe to make with phyllo is baklava !! this cheese stuff phyllo is much easier and yummy😋😋🙏🙏👍👍

It's something like Banitsa :D

Feta pie. Well done!

Yeah alright alright you convinced me to go buy another $8 box of phyllo dough, so what I'm gonna make this and I'm gonna lov eit

So very delicious. 👌🏻

I'd throw some everything bagel seasoning on these...

in a pinch, one of my favorite snacks is crusty bread, goat cheese and honey...

Crumbs, straight to his mouth! LOL

Ah, the secret on how not to have exploding, crumbling phyllo. Win win.

Oh Baby I'm in!

I can’t have sesame seeds but would it be ok if I crushed up pistachios and sprinkle those over the top?

It's a great honey dish.

Can i use puff pastry? Ther is no phyllo avalaible where i live

Hello

Do you eat this warm or is it also good when served cold?

that looks so good 😍 though not adding black cumin on top instead of black sesame was a missed opportunity😅