Baked feta in filo with honey-tahini dressing
Sprinkle a slab of feta with chilli flakes and poppy seeds, bake until golden, then drizzle with a honey, tahini and lemon juice sauce, and a handful of pomegranate seeds
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2filo pastry sheets
- olive oil, for brushing
- 180g slab of feta
- ½tsp dried chilli flakes
- 1egg
- 1tbsp poppy seeds
- 3tbsp runny honey
- 1-2 tsp tahini
- 1tbsp lemon juice
- pomegranate seeds, to serve
Instructions
Step 1
Heat the oven to 210C/190C fan/gas 6½. Line a baking tray with baking paper. Lay the filo sheets on a work surface. Brush one side of the first sheet with olive oil and put the second on top. Put the feta slab in the lower centre of the filo sheets and sprinkle with the chilli flakes. Fold the bottom of the filo on top of the feta, tuck the sides in and roll it up tightly. Seal the edges with a little water.Step 2
In a small bowl, beat together the egg and 1 tbsp of water. Brush the feta with the egg wash and sprinkle generously with poppy seeds. Transfer to the lined tray and bake for 15-20 mins or until golden. Meanwhile, whisk the honey, tahini, lemon juice and 1 tbsp of water in a bowl until smooth. Remove the feta from the oven to a plate. Drizzle with the sauce and sprinkle with pomegranate seeds.