Name: Crispy Feta Pockets with Lemon, Thyme, and Sesame Seeds Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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

Jump to Recipe

Introduction

Crispy Feta Pockets are a delightful combination of flaky phyllo pastry wrapped around creamy, tangy feta cheese. Warmed to perfection and topped with honey and sesame seeds, these pockets make a perfect appetizer or snack that’s both simple and impressive.

A stack of four rectangular pastries sits on a white plate placed on a white marbled surface. Each pastry has a golden-brown, flaky outer layer with thin, crispy sheets visible on the edges. Inside, there is a thick, creamy white cheese filling that looks soft and smooth. On top of the stack, a glossy amber honey sauce pours down, dripping slowly along the sides, garnished with small green herb leaves, white sesame seeds, and red chili flakes that add pops of color and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F. Drizzle a small baking sheet with olive oil in the center.
Step 2: Wrap the block of feta in a clean dish towel or paper towels. Place a heavy object, like a cast-iron skillet or pot, on top to press the feta and drain excess moisture, replacing the towels as needed, for 30 to 60 minutes.
Step 3: Lay two phyllo sheets (13″x9″) on top of each other on a work surface, or fold one 17″x12″ sheet in half. Sprinkle fresh thyme leaves and lemon zest evenly over the top phyllo sheet.
Step 4: Place the drained feta near the bottom short edge of the phyllo stack. Fold the long sides over the feta, then roll up gently like a burrito. Brush the edge of the phyllo with olive oil to seal.
Step 5: Heat 2 tablespoons of olive oil in a small skillet over medium heat until shimmering, about 2 minutes. Carefully add the wrapped feta, cooking and turning with tongs to crisp all sides evenly, about 2 to 3 minutes total. Transfer the feta to the prepared baking sheet.
Step 6: Bake in the oven until the feta is warm and creamy inside, about 10 minutes.
Step 7: Cut the feta pocket into pieces if desired, then transfer to a serving platter. Sprinkle with toasted sesame seeds, crushed red pepper flakes, and extra thyme. Drizzle with honey and serve warm with toasted pita or pita chips.

Tips & Variations

For extra crispiness, brush the entire phyllo wrap with olive oil before cooking.
Try adding a few minced fresh garlic cloves or chopped herbs like oregano for added flavor.
If you don’t have fresh thyme, dried thyme can be substituted, though fresh herbs provide a brighter taste.
Serve with a squeeze of fresh lemon juice for a tangy finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to retain crispness, or briefly in a skillet over medium heat. Avoid microwaving to prevent sogginess.

How to Serve

Two toasted rectangular pastry pieces are stacked slightly overlapping on a white plate. The top pastry is golden brown with a crispy texture, sprinkled with white sesame seeds and small green herb leaves. The bottom pastry is partially cut open, showing a thick white creamy filling. Around the pastries, amber syrup is drizzled with some pooling on the plate, and small red chili flakes and more green herbs are scattered on and near the pastries. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s tangy and creamy texture works best for this recipe, but you can try halloumi or ricotta salata for a firmer, salty alternative.

Is it necessary to press the feta before wrapping it?

Pressing the feta removes excess moisture, which helps prevent the phyllo from becoming soggy and ensures a crispier result.