I really enjoy how simple yet impressive these pockets are. I love that the feta becomes creamy without melting completely, and the phyllo turns beautifully crisp after a quick sear and bake. I also appreciate how customizable they are—I can serve them as an appetizer, a snack, or even a light dessert. They’re elegant, satisfying, and incredibly easy to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Tbsp. extra-virgin olive oil, plus more for drizzling and brushing 1 (5.3- to 7-oz.) block feta (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
Directions
I begin by preheating my oven to 350°F. I drizzle a little olive oil in the center of a small baking sheet and set it aside.
To prepare the feta, I wrap the block in a clean dish towel or paper towels. I place something heavy, like a cast-iron skillet or large pot, on top and let it sit for 30–60 minutes, changing the towels as needed. This helps remove moisture so the phyllo stays crisp.
On my work surface, I lay two 13″x9″ phyllo sheets on top of each other, or fold one large sheet in half. I sprinkle thyme and lemon zest evenly over the top.
I place the feta at the lower end of the phyllo stack. I fold the long sides inward, then roll it up like a burrito, leaving a little room for steam. I brush the final edge with oil to seal it.
In a small skillet, I heat a bit of oil over medium heat until shimmering. I add the wrapped feta and cook it for 2–3 minutes total, turning it with tongs so all sides become golden and crisp. I transfer the crisped feta to the prepared baking sheet.
I bake it for about 10 minutes, just until the feta is warmed through and creamy in the center.
Once out of the oven, I cut it into pieces if I like and transfer it to a platter. I sprinkle sesame seeds, crushed red pepper, and extra thyme on top, then drizzle generously with honey. I serve it warm with pita or pita chips.
I sometimes add a sprinkle of oregano or za’atar inside the phyllo for extra aroma. If I want a sweeter finish, I mix the honey with a touch of lemon juice. For added crunch, I toss a few extra sesame seeds on top before baking. I occasionally add a thin slice of roasted red pepper under the feta for a softer, sweeter flavor contrast.
Storage/Reheating
I enjoy these pockets fresh from the oven while the phyllo is still crisp. If I need to store leftovers, I refrigerate them in an airtight container for up to 2 days. To reheat, I warm them in the oven at 180°C until the phyllo crisps back up. I avoid microwaving because it softens the pastry.
FAQs
Why should I dry the feta first?
Drying helps keep the phyllo crisp and prevents the filling from becoming watery.
Can I use brined feta?
Yes, but I dry it very well and let it sit longer under a heavy weight.
Can I use more than one block of feta?
Yes, I simply repeat the wrapping process for additional pockets.
Can I air fry this?
Yes, I air fry at 180°C until golden, then finish with honey and toppings.
Can I use different herbs?
Yes, rosemary, oregano, or dill taste great.
Do I need to sear before baking?
I find the sear essential for getting the perfect golden crust.
Can I fill the phyllo with anything else?
Yes, thin slices of halloumi or a brie-style cheese also work.
Why did my phyllo tear?
It may have been too dry or tightly rolled. I keep it covered with a damp towel while working.
Can I make these ahead?
I assemble them and refrigerate (un-seared) for a few hours, then cook when ready to serve.
Can I serve it without honey?
Yes, I sometimes serve it with chilli oil or a lemony dressing instead.
Conclusion
I love making these crispy feta pockets because they transform simple ingredients into a sophisticated, irresistibly delicious treat. The warm feta, crunchy phyllo, sweet honey, and aromatic herbs come together perfectly, making this a dish I’m always excited to serve and enjoy.
Golden, flaky phyllo wrapped around warm, creamy feta, finished with honey, thyme, sesame seeds, and a touch of heat—an elegant, irresistible appetizer or snack.
Ingredients
2 Tbsp extra-virgin olive oil (plus more for drizzling and brushing)
1 block feta (5.3–7 oz), preferably not packed in brine
2 phyllo sheets (13″×9″) or 1 large sheet folded (17″×12″)
1 tsp fresh thyme leaves (plus more for serving)
1/4 tsp finely grated lemon zest
2 tsp toasted white sesame seeds
Pinch crushed red pepper flakes
1 Tbsp honey
Pita or pita chips, for serving
Instructions
Preheat oven to 350°F (175°C). Lightly drizzle olive oil in the center of a small baking sheet.
Wrap the feta block in a clean towel or paper towels. Place a heavy pan or skillet on top and let it sit 30–60 minutes to remove moisture, changing towels as needed.
Lay two phyllo sheets on top of each other (or fold one large sheet). Sprinkle thyme and lemon zest evenly over the top.
Place the feta at the lower end of the phyllo. Fold in the long sides, then roll up like a burrito. Brush the edge with olive oil to seal.
Heat a little olive oil in a small skillet over medium heat. Sear the wrapped feta for 2–3 minutes, turning so all sides become golden and crisp.
Transfer to the prepared baking sheet and bake for 10 minutes, until the feta is warmed through and creamy.
Cut into pieces if desired, then sprinkle with sesame seeds, extra thyme, and crushed red pepper flakes. Drizzle generously with honey and serve warm with pita or pita chips.
Notes
Add oregano or za’atar inside the phyllo for extra flavor.
Mix honey with lemon juice for a brighter finish.
Add extra sesame seeds before baking for added crunch.
Place a thin slice of roasted red pepper under the feta for sweetness.
