If you're looking for a light and tasty dinner option, our honey, feta and thyme wrapped filo parcel is the perfect option.
It's super easy to make and you can wrap it up however you like! As a parcel, wrapped in a swirl shape, as a pie, or even make little parcels if you're wanted to serve it as an appetiser.
Salty feta is crumbled and mixed with sweet, sticky honey and fresh thyme. Wrap in filo pastry and drizzle extra honey and chopped pistachios on top.
Serve with a fresh and crunchy Greek salad and a chilled glass of white wine for the ultimate al fresco dinner plan.
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Yields:
1
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
701
Ingredients
100g
(3 ½oz) vegetarian Greek feta cheese, crumbled
1tsp.
extra virgin olive oil, plus extra to brush
1tsp.
runny honey, plus extra to serve
2tsp.
thyme leaves
2
sheets filo pastry
1tsp.
pistachios, roughly chopped
Directions
Step 1
Heat oven to 200°C (180°C fan) mark 6.
Step 2
In a mixing bowl, combine feta, oil, honey and thyme. Set aside. Lay a sheet of filo on a work surface and brush with a little extra oil. Put another sheet on top and brush with oil. Fold sheets in half widthways.
Step 3
Put the feta mixture into the centre of the filo in a rectangular shape about 6.5 x 9cm. Brush filo with oil around the feta, then fold the two long edges over the feta, followed by the other two, shorter, edges to enclose completely and make a parcel.
Step 4
Put parcel seam-side down on to a baking sheet, brush with more oil and bake for 25min until golden. Switch off oven with parcel in it to keep warm briefly. Drizzle with extra honey and sprinkle with pistachios to serve.
GH Tip
We recommend real Greek feta, which is drier than ‘Greek-style’ feta. Make sure yours is suitable for vegetarians, too.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
