Truffle Honey Feta Saganaki


2 filo pastry sheets

200g feta cheese block

Olive oil

Sesame seeds

Sticky White Truffle Honey



  1. Toast the sesame seeds on a medium to high heat for 1-2 minutes, shaking the pan
  2. Spread the filo sheets (placed on top of each other) and brush the edges and corners generously with olive oil
  3. Place the feta at the bottom of the filo sheet leaving about 2 inches and fold the bottom of the filo sheet over the feta. Then fold the right and left sides of the filo sheet inwards to the center.
  4. Brush the folded part of the filo sheet again with olive oil and now tuck and fold the feta and filo towards the top making a small parcel.
  5. Place the parcel in small bowl or plate and cover with clingfilm and freeze for 2 hours to set and seal the parcel.
  6. After 2 hours take out your parcel, and heat a generous amount of olive oil in a pan on medium to high heat.
  7. Once oil is hot, place parcel folded side down into oil for 2-3 minutes. Once the bottom is golden, turn the parcel over carefully and fry on other side for another 2-3 minutes.
  8. Using tongs you can pick parcel up and fry the edges to make sure it is nice and golden on all sides.
  9. Remove from pan and soak up oil with kitchen roll.
  10. Place on plate, sprinkle sesame seeds and serve with a generous drizzle of Sticky White Truffle Honey.
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