Baked Filo Wrapped Greek Style Cheese
with a Honey and Chilli Glaze | Perfect for sharing
Inspired by classic flavours of Greece, this filo wrapped Greek style cheese is baked to crispy perfection before being drizzled with honey and chilli flakes. Salty-sweet heaven!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
Greek Style Salad Cheese
Lemon & Herb Seasoning
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.
c) Lay 1 sheet of filo pastry on a board, brush with a little oil, then lay another sheet on top and brush with some more oil.
a) Lay 1 block of Greek style cheese onto the pastry sheet, placing it approximately 3cm in from one of the short sides of the pastry rectangle.
b) Sprinkle over half the lemon and herb seasoning and drizzle over a quarter of the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Wrap the cheese in the filo pastry, folding all the edges over to form an envelope with your cheese inside it. Repeat with the second block.
d) Transfer the filo-wrapped cheese blocks onto a baking tray, with the envelope seam facing down. Brush the top layer of the pastry with olive oil and bake until crispy and golden, 15-20 mins.
a) Meanwhile, in a small bowl, combine the chilli flakes and the remaining honey
b) Once baked, transfer the filo-wrapped cheese to a serving dish and drizzle over the chilli honey to finish.