Crispy Feta Pockets with Lemon, Thyme, and Sesame Seeds Recipe
These Crispy Feta Pockets feature creamy feta wrapped in delicate phyllo dough, pan-seared to golden perfection and finished in the oven for a warm, melty center. Served with a drizzle of honey, toasted sesame seeds, fresh thyme, and a hint of lemon zest, they make an irresistible appetizer or snack paired with toasted pita or pita chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-frying and Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Feta Pockets
- 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
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Drizzle some extra-virgin olive oil in the center of a small baking sheet to prevent sticking and to help with crisping later on.
- Drain the Feta: Wrap the feta block in a clean dish towel or several layers of paper towels. Place a heavy object like a cast-iron skillet or large pot on top to press out excess moisture. Replace the towels if needed and let it drain for 30 to 60 minutes to ensure a crisp final texture.
- Prepare Phyllo Dough: On a clean work surface, lay two 13″-by-9″ sheets of thawed phyllo dough on top of each other or fold one 17″-by-12″ sheet in half to achieve similar dimensions. Sprinkle fresh thyme leaves and finely grated lemon zest evenly over the top sheet for aromatic flavor.
- Assemble the Feta Pocket: Place the drained feta block at the short end of the phyllo stack. Fold the long sides of the phyllo over the feta to enclose it, then gently roll the phyllo up tightly like a burrito. Brush the edge of the phyllo with olive oil to seal the roll.
- Sear the Feta Pockets: Heat 2 tablespoons of olive oil in a small skillet over medium heat until hot and shimmering, about 2 minutes. Add the wrapped feta carefully, holding with tongs on the short sides, and cook until all sides are golden brown and crisp, approximately 2 to 3 minutes total. Use the tongs to turn the pockets gently around.
- Bake to Finish: Transfer the seared feta pockets to the oiled baking sheet and bake in the preheated oven for about 10 minutes. This step warms the feta all the way through and renders it creamy inside.
- Serve: Remove from oven, slice into pieces if desired, and transfer to a serving platter. Sprinkle with toasted white sesame seeds, a pinch of crushed red pepper flakes, and extra fresh thyme leaves. Drizzle honey over the top and serve alongside toasted pita or pita chips for dipping.
Notes
- Make sure to thaw the phyllo sheets completely before working with them to prevent tearing.
- Pressing the feta is important to remove excess moisture, which helps keep the phyllo crisp rather than soggy.
- Handle phyllo gently, covering sheets with a damp towel while working to prevent drying out.
- For a spicier kick, increase the amount of crushed red pepper flakes according to taste.
- This dish is best served warm right after baking for optimal texture and flavor.
Keywords: feta, crispy pockets, phyllo dough, Mediterranean appetizer, baked feta, honey drizzle, thyme, sesame seeds
