It’s all about the feta!
What ingredient is more characteristic for the Greek kitchen than feta? It’s the most famous Greek cheese! This blog is about what might be the best feta-recipe ever: Fried feta in filo with honey!
Feta occupies 70% stake in Greek cheese consumption. It is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’.
To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Nowadays, many stores sell goat and cow’s milk feta as well.
The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.
Read more on www.cheese.com/feta/
Feta used in many ways
Of course the most famous way to use feta is on top of the Greek salad. Next to that it’s used in things like pies, bread, omelettes, desserts and much more. Feta is grilled, baked, melted, mixed and so on!
Fried feta in filo with honey is a new recipe as they have been serving it in restaurants only for the past ten years. I think it’s invented by the young and new Greek chefs. For the last few years they have created a culinary revolution, inspired by ancient Greek recipes using cheese, olive oil and honey.
I would love it if you make this dish at home, as this recipe is easy, only needs a few ingredients, is super tasty and simply fantastic!
Making fried feta in filo with honey
Get 4 pieces of good quality feta cheese, 4 sheets of filo, olive oil and honey.
Spread out the filo. Place a piece of feta cheese on top of the filo and fold it over so you create a small parcel. Repeat this with the other 3 pieces of feta.
Pour some olive oil into a pan and heat it on medium to high temperature. Place the feta-filo parcels in the pan and fry them for about 1 minute (or less) on each side, being careful not to burn them!
Remove the feta-filo parcels from the pan, place them on paper towels and get the honey.
Put the fried feta in filo on nice plates, drizzle some honey on top and your Greek feta-dish is ready!
Photography: Annette Spaan