Feta Saganaki
A golden twist on the Greek classic, wrapped in phyllo and drizzled with honey.
If there’s one dish that never fails to grab attention at a Greek table, it’s saganaki. Traditionally, it’s made with kefalograviera, a firm, salty cheese, fried until blistering hot and carried to the table still sizzling in its little pan. It’s loud, it’s golden, it’s unapologetically bold. The moment it arrives, everyone leans in for that first wedge, and suddenly conversation pauses until the cheese is gone.
This recipe takes that same spirit but softens the edges. Instead of frying, a slab of feta is cocooned in layers of buttery phyllo pastry with fresh thyme and baked or fried until the outside is crisp and golden. The cheese inside stays creamy and tangy, with just the right amount of saltiness. Straight out of the oven, it’s drizzled with warm honey, a nod to the wild herbs that grow along the rocky hillsides of Greece.
The contrast is what makes this dish so special: the crunch of pastry against the creaminess of feta, the salty bite balanced with sticky sweetness, the earthy perfume of thyme cutting through the richness. Every mouthful feels indulgent yet simple, familiar yet just a little unexpected.
I love serving this version as part of a meze spread, surrounded by olives, fresh tomatoes, and crusty bread to mop up the honey that pools at the bottom of the plate. But it also works beautifully as an appetiser for a dinner party, the kind of dish that sparks conversation the moment you slice into it and everyone hears that satisfying crack of pastry. It’s theatre and comfort rolled into one.
Like all good Greek food, it’s proof that you don’t need complicated techniques or long ingredient lists to create something unforgettable. Just good cheese, good pastry, and a drizzle of honey, elevated with care and intention.
So the next time you’re looking for a starter that feels both rustic and refined, try swapping the frying pan for the oven. Baked feta saganaki might be a little gentler than its sizzling cousin, but it’s every bit as memorable and a dish you’ll come back to again and again.
Feta Saganaki
Serves: 4-6 as a starter
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
200g block of good-quality feta cheese
2 sheets phyllo pastry
2tbsp butter, melted (or olive oil)
1tbsp sesame seeds (white, black, or a mix)
2tbsp runny honey
1-2 sprigs fresh thyme
Method:
1. Prepare the Feta - Pat the feta dry with paper towel. Lay one sheet of phyllo on a clean surface and brush lightly with melted butter (or olive oil). Place the second sheet on top and brush again.
2. Place the feta block in the centre and sprinkle some fresh thyme on top of the feta. Then fold the edges over the enclose it completely, like a parcel. Brush the outside lightly with more butter/oil and sprinkle with sesame seeds.
3. To pan-fry: Heat 2-3 tbsp olive oil in a non-stick frypan over medium head. Place the parcel seam-side down and cook for 2-3 minutes per side, turning gently, until the phyllo is golden and crispy.
To Bake (my favourite): Preheat the oven to 200 °C (180 °C fan). Place the feta parcel seam-side down on a lined baking tray, brush with olive oil or melted butter, and bake for 18–22 minutes, until golden and crisp.
Serve the feta parcel hot, drizzled with honey.
NOTES:
If you want to get fancy, make your own thyme-infused honey by gently warming honey with a few sprigs of fresh thyme and letting it steep.
This recipe works with other firm cheeses too, try kefalograviera or halloumi if you’d like to experiment.
Keep your phyllo covered with a damp tea towel while you work to stop it from drying out and cracking.
For extra crunch, use 2–3 layers of phyllo around the feta instead of one.
Serve immediately, the pastry is best when hot and crisp, straight from the oven or pan.
Pair it with fresh tomatoes, cucumbers, or olives to balance the richness.