Baked feta in filo pastry - known in Greece as feta me filo - is one of those irresistible starters that looks far more impressive than the effort involved. Crisp, golden filo pastry parcels encase warm, creamy feta cheese that softens and becomes almost molten in the oven, finished with a drizzle of honey and a pinch of chilli flakes for a perfect balance of salty, sweet, and spicy.
This dish is a staple of Greek tavernas and mezze spreads, and it translates brilliantly to home cooking with just a handful of supermarket ingredients. Filo pastry is widely available in the chilled or frozen aisle at Tesco, Sainsbury's, and most other major UK supermarkets, making this an easy recipe to pull together any night of the week.
Serve it as an elegant starter for a dinner party, a centrepiece for a mezze sharing board, or a luxurious midweek treat alongside a simple salad. The combination of textures - shatteringly crisp pastry giving way to rich, creamy feta - makes it genuinely hard to stop at one. Once you've tried it, it'll become a firm favourite.
Ingredients
For the parcels
- 200 g Block of feta cheese , cut in half to make 2 portions
- 4 Filo pastry sheets , thawed if frozen
- 3 tbsp Olive Oil or Melted Butter , for brushing
- 0.25 tsp Chilli Flakes (optional)
To finish
- 2 tbsp Runny Honey
- 0.25 tsp Chilli Flakes
- Fresh thyme leaves (optional)
- Lemon Wedges , to serve
Method
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Preheat your oven to 190°C fan / 210°C conventional / Gas Mark 6½. Line a baking tray with baking paper.
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Lay one sheet of filo pastry out on a clean work surface and brush lightly all over with olive oil or melted butter. Lay a second sheet directly on top and brush again.
Tip: Keep the unused filo sheets covered with a slightly damp tea towel to stop them drying out and cracking while you work. -
Place one portion of feta in the centre of the doubled filo sheets. Sprinkle with a pinch of oregano and chilli flakes if using. Fold the sides of the pastry over the feta, then fold the top and bottom in to create a neat parcel, brushing the folds with more oil or butter to seal. Place on the prepared baking tray, seam-side down.
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Repeat with the remaining two sheets of filo and the second portion of feta to make a second parcel.
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Brush the tops and sides of both parcels lightly with more oil or melted butter.
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Bake for 18–20 mins until the parcels are deeply golden and crisp all over.
Tip: Keep an eye on them from the 15-minute mark - filo can catch quickly. You want a rich golden colour, not dark brown. -
Transfer to plates and immediately drizzle each parcel with a teaspoon of runny honey. Scatter over a pinch of chilli flakes and fresh thyme if using. Serve straight away with lemon wedges.
Air Fryer Method
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Preheat the air fryer to 180°C for 3–5 mins.
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Place the filo parcels seam-side down in the basket, ensuring they aren't touching. Brush the tops lightly with olive oil or melted butter.
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Cook for 12–15 mins until deeply golden and crisp all over. There is no need to turn them.
Tip: Air fryers vary - check at 10 mins as some models run hotter and filo can catch quickly. The parcels are ready when the pastry is a rich, even golden brown.
Alternatives & Variations
Swap olive oil or butter for a light spray of olive oil - reduces the fat content of the pastry significantly without sacrificing the crisp finish
Use reduced-fat feta if available - some supermarkets stock lighter versions that still melt well
Skip the honey drizzle or reduce to ½ tsp per parcel - it contributes most of the sugar content
Feta is a core component of this dish, so a true vegan version is a compromise - but a good one. Use a block of firm vegan feta-style cheese (Violife and Sainsbury's own-brand both work well). Replace the butter with olive oil for brushing. The honey drizzle can be swapped for a light drizzle of maple syrup or agave. The result is slightly less creamy but still delivers that satisfying contrast of crisp pastry and warm, salty filling.
This dish is not naturally gluten free as it relies on filo pastry, which contains wheat. Unfortunately there is no widely available gluten free filo pastry in UK supermarkets at the time of writing. As an alternative, you could bake the feta block unwrapped in a small ovenproof dish with olive oil, oregano, honey, and chilli flakes at the same temperature for 15–18 mins - it won't have the crisp pastry shell, but the flavour is still delicious. Always check your feta packaging is certified gluten free if you have a severe intolerance.
FAQs
The total time is around 35 mins - 15 mins of simple prep and 18–20 mins in the oven. It's a quick and impressive starter that doesn't require much hands-on effort.
It's rated Easy. Folding filo parcels sounds fiddly but is actually very forgiving - as long as you keep the pastry covered while you work and brush generously with oil or butter, it comes together quickly. There's no special technique required.
It's best made and eaten fresh as filo pastry loses its crispness once frozen and reheated. You can assemble the raw parcels ahead of time and freeze them unbaked - place on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen at the same temperature, adding 5–8 mins to the baking time.
You can assemble the parcels several hours in advance and keep them covered in the fridge until ready to bake. For best results, bake just before serving so the pastry is hot and crisp. Reheating already-baked parcels is possible (10 mins at 180°C fan) but they won't be quite as crisp.
It's wonderful alongside a simple Greek salad of tomatoes, cucumber, olives, and red onion. It also works brilliantly as part of a mezze spread with hummus, warm pitta, stuffed vine leaves, and tzatziki. For a light meal, serve with dressed rocket and crusty bread.
Yes, this dish is suitable for vegetarians. It is not suitable for vegans as standard, but see the Make it Vegan section above for a plant-based adaptation.
Yes, and it works brilliantly. Preheat to 180°C, place the parcels seam-side down in a single layer, and cook for 12–15 mins until golden and crisp. No turning needed. Check from 10 mins as air fryers vary - filo colours quickly once it gets going.
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