The Sunday Dinner Table: Feta Wrapped in Phyllo with Sesame and Honey
At The Sunday Paper, we want to inspire you to gather at your tables—virtually or in-person—and open your hearts and minds with the help of our Meaningful Conversation Starter and featured recipe.
Meet Our Chefs: Nicholas Tsakiris and his daughters Olivia Tsakiris and Chloe Tsakiris.
Learn about their mission: With the abundance of nature and boundless possibilities of ingredients around them, Nicholas, Olivia, and Chloe indulge in their favorite pastime: cooking delicious meals together while sharing family stories. They eventually began to grow their own food, working together to plant and harvest each season’s bounty in their garden. Like many Greeks, they eat seasonally, and most of the recipes they prepare are inspired by the food grown in their own backyard. They hope to inspire others to also eat seasonally, ideally surrounded by loved ones.
Get their recipe: Feta Wrapped in Phyllo with Sesame and Honey
Get our Conversation Starter: As we head into summer, what are you most excited about? What are some personal things you want to explore this season?
Feta Wrapped in Phyllo with Sesame and Honey
This is one of chloe’s absolute favorite Greek dishes to eat when visiting. The first time we ate it together was at a tiny taverna on the beach in Koufonisia, a Greek island where a friend of ours has a house. We have to order it every time we go there (which is just about daily when in Koufonisia)—and without fail, chloe will burn her mouth because she can’t wait to devour it before it cools off. This dish can be enjoyed at any point in a meal—as a starter, a shared meze, a side, or at the end of a meal with wine and fruit.
2 sheets phyllo dough
2 tablespoons extra-virgin olive oil, plus more for the top
4 ounces (115 g) feta cheese in a
square block, cut in half
2 tablespoons honey
1 tablespoon white sesame seeds 1 teaspoon black sesame seeds
- Preheat the oven to 350°F (175°C).
- Brush a sheet of phyllo dough with half of the olive oil. Place the feta halves next to each other at the bottom of the sheet to form a rectangle. Fold the phyllo dough over the sides of the cheese, then roll the cheese in the phyllo until you’ve reached the end of the sheet.
- Brush the other phyllo sheet with the remaining olive oil and rewrap the packet, ensuring there are no holes in your phyllo layer.
- Place the cheese packet in a baking dish and brush the top with additional olive oil. Bake for 20 minutes, or until the dough is lightly browned.
- Remove from the oven and transfer to a serving plate. Drizzle with the honey and sprinkle the top with sesame seeds. Attempt to let it cool before consuming so you don’t burn your mouth.
From the book: SEA SALT AND HONEY by Chloe, Olivia, and Nicholas Tsakiris. Copyright © 2021 by Chloe, Olivia, and Nicholas Tsakiris. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers. Photos by Romas Foord.