Greek feta appetizer with honey and sesame and phyllo sheets that wrap the famous Greek cheese.
The feta me meli is an appetizer/dessert/indulgence very tasty with a pleasant and enveloping flavor, also a great recipe for vegetarians.
I served it with a slice of South African orange I found at the supermarket (very sweet) that cleanses the palate and gives an exquisite note to the whole and that I heartily recommend!
I love Greek cuisine recipes I cooked in restaurants with these specialties and hold special and beautiful memories in my heart with Simonetta and Nicos, whom I still hear and see, though unfortunately very rarely when they return to Italy in Bologna.
Working with them and then in my small trattoria Il terzo Cerchio in via Martelli in Bologna was magnificent, and if I were to be reborn, I would choose to work always and only in the kitchens of taverns and restaurants (especially in my own 😁), because it is a creative job in contact with people, and even if it keeps you very busy, seeing people, your clients, happy to share food, ideas, and smiles with you is the best for me!!!!!!!!!!!!! (the usual hopeless romantic ah ah but I’ll die like this)
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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On the blog, we find many recipes for an entire menu featuring Greek specialties, and in this collection of Greek recipes we find a TOTAL of 21 RECIPES, and I suggest among these:
- Difficulty: Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Greek
- Seasonality: All Seasons
Ingredients
- 1 package feta
- 2 sheets phyllo dough
- 1 egg white
- 2 slices orange (to cleanse the palate, but optional)
- as needed acacia honey
- as needed sesame seeds
- as needed vegetable oil (for frying, preferably peanut, but I use corn 😁)
Tools
- Knives
- Brushes
- Pans
- Paper Towels
I’m Taking You to Greece with This Special Dish!
First, I toast 2/3 tablespoons of white sesame seeds in a non-stick pan without any added fat, stirring the seeds to toast them but not burn them!
After opening the feta package, I dry it as much as possible by patting it with the appropriate paper towels.Once dry, I place it vertically on a surface and cut it in half, obtaining 2 portions of feta.
Now I also cut these to have 4 pieces of Greek feta of equal size.
I also open the phyllo package and take the two sheets I need, immediately closing the remaining ones in the package and placing them in the fridge. Be careful not to leave them in the open air if you don’t want to find dry sheets from which you can make practically unusable phyllo crumbs!
I cut each sheet into 4 strips vertically speaking with scissors and keep them covered with a slightly damp cloth while continuing the preparation of the feta with honey and sesame.
I then brush each phyllo strip with the egg white, place the feta horizontally on the short bottom end of the sheet, and by folding it a few times upwards, I end up wrapping and enclosing it nicely with the dough.
Now I bring the side edges inward over the feta, continuing to roll until the strip is finished, and repeat the same package with the other pieces of Greek cheese.
I wrap the parcels in parchment paper and place them in the freezer for at least 2 hours.
Clearly, we can make thousands of parcels for when we are attacked by the desire for Greek feta with honey and sesame!
After the resting time, I put a couple of inches of vegetable oil in the non-stick pan, heat it, and when it reaches the right point, I remove the protections from the parcels and fry them for about 2/3 minutes per side, draining them when golden and placing them on kitchen paper towels.
I arrange the plates, add fluid honey, and sesame seeds, and we are ready to taste this exquisite Greek dish!
Enjoy your meal and happy cooking! Annalisa
Source here
Tips
So, so ….
We can brush the phyllo sheets with butter or oil.
Enclose the feta in the phyllo after the first division and cut the other 2 portions only after cooking in the pan.
