Sabrina Ghayour’s fried feta parcels with honey recipe

I first had this dish at a beautiful hotel on the beach in Kefalonia. I was so taken by the simplicity of it. The only thing I have done differently is to cut the feta block into four pieces rather than keeping it whole, so there is more pastry to enjoy.

feta parcels with honey
Kris Kirkham

SERVES 2

vegetable oil, for frying
200g block of feta cheese, cut into quarters
1 sheet of filo pastry (about 48cm x 25cm), cut into quarters
2 heaped tbsp clear honey

  1. Heat a frying pan over a medium heat, pour in about 1cm vegetable oil and bring to frying temperature (the oil must not be too hot: add a little piece of filo pastry – if it bubbles gently the oil is hot enough, if it sizzles aggressively the oil is too hot).
  2. Line a plate with a double layer of kitchen paper.
  3. Wrap each rectangle of feta in a piece of filo and use a little oil or water to seal the seam on the underside. Gently lay the parcels in the hot oil, seam-side down, and fry them for a couple of minutes until you see the pastry on the underside turn golden and bubble up a little. Then very carefully turn the parcels over and fry the other side until crisp and golden brown.
  4. Remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain, then serve on a plate drizzled with the honey.

Now buy the book

Persiana Everyday


Persiana Everyday
by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937.