Baked Feta Phyllo with Honey | Food Wishes
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- Опубликовано: 30 сен 2024
- This crispy baked phyllo-wrapped feta with honey is sweet, salty, savory, creamy perfection. Besides the amazing taste and texture, this baked feta is very versatile, and can be served as an appetizer, for breakfast with coffee or tea, or next to a big salad for lunch or dinner. Enjoy!
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Chef John's Phyllo-sophy of how to make good food is worth following.
If you're keeping score at home and asked "Who cut the cheese?", it was Chef John.
Qui coupe le fromage.
Don't know how he managed. Feta is uncutable !!!
@@lindainparis7349
It was probably frozen cheese.
Or as they say in the IPCC world about ice, Cheese it, the COPS.
@@lawrencetaylor4101 this old, jaded mind thanks you for the stimulating trip through urban slang dictionaries and also the tip of how to slice feta !!!
@@lindainparis7349 Avec plaisir.
I made these finger size to take to a party, half with a drizzle of honey and the other half with a drizzle of pomegranate molasses. Plus they freeze well so you can make them ahead of time.
Those sound amazing!
A couple 3 yrs ago, I perfected making feta (the brine ratios are critical) I currently have 4 month aged ready to go (the milk is from my dairy goats) Definitely going to try this one, thank you.
"I'm gonna go get the papers, get the papers."
"Good evening Johny 2times?"😂😂😂😂
My mom made something similar a few years back and it is absolutly fantastic! I can't wait to make it your way, Chef John :)
Hope you enjoyed your holiday in Nafplio! My home town. Well known recipe in Greece but very good.
The final product with the seeds reminds me very much of Persian "Barbari" bread with feta and honey. Will definitely give this a try. Thank you :)
Thanks for your comment. I was going to bake focaccia tonight but I'll do the barbari bread instead. I checked a couple of recipes online. I'm particularly intrigued by the glaze on top.
I love how much this actually really loves and appreciates Greek cuisine, thank you and awesome job
WOAH! Had this decades ago at my Cousins Grandmothers. Forgot all about it! Thank you! Will make it for sure. Ahhh nostalgia !
Glad you took a picture of the finished masterpiece. It sure didn't last long on the plate. - Cheers !
Great for those of us who prefer baked feta to baked brie!
It looks so delicious and add to it a cup of coffee, equals a perfect breakfast❣️
Used to have these every morning with unsweetened Greek coffee in Nauplion in the Argolid,while on holiday.Expertly done as always Chef.The egg,oil,butter is an inspired idea.
Real talk @steveg8322: your false but relevant story = no one is hurt but no one but you benefits
@@InoneearandouttheHow so false?Why would I lie and to what end?And indeed how do I “benefit “.
This sounds like the dream 😮🏖️
ruclips.net/video/aEA4l1_mgzU/видео.htmlsi=-Kz5B6ea9irhWAx9
@@Inoneearandoutthe🙄
Kinda wanna try this but with cream cheese and pistachios
Another goodie
I have the urge to serve this with Chef John’s spiced honey. I might even be able to get in a little shaka shaka of cayenne.
They look absolutely delicious!
I will make them for breakfast/brunch tomorrow! Thanks for sharing 🤗🕊️
Hey John, do you think its possible to just use some string or dental floss to just it without breaking?
Chef John, you forgot the Cayenne pepper.
Excellent! You are the Troy McClure of your crack obscuring phyllo architecture.
These look awesome. Watching this technique I'm wondering if it could be applied to making home-made PIzza Puffs - which is a Chicago-exclusive snack that almost every little hotdog joint has. I've always liked them as a hangover snack, or in a pinch, but have felt that they could be improved. I may have to give that a try when I'm feeling adventurous.
Bulgarian cheese is heavenly!
Made this last night. Followed the directions to the letter. It was definitely different, I wouldn’t say it was bad, but I wouldn’t say it was good. I think interesting is the best description. My wife tried it and said it was just weird! I think that’s a pretty good explanation. It’s almost like it’s three different flavors that don’t quite fit together. Maybe that’s the attraction? Everybody has their own sense of taste and everybody has their own idea of what’s good and what’s not. I would definitely say it’s interesting and I liked the cheese and the Filo dough, but for some reason the honey just didn’t seem to mix well with it. This is just my opinion. But it’s definitely an interesting combination. Definitely worth a try if you’re adventurous.
I love it when Chef John goes back to basics.
Me too! And its probably difficult for him because he has like 12,000 videos out ;P hes cooked it all!
Motion to make #cracktalk a channel trend
Did somebody say Feta?
I wonder if these can be made ahead and frozen until you are ready to bake them.
Right, good question
Yes you can,they freeze well, I made them finger size to take to a party.
@@clairewright8153 okay thank you
Chef John do you mean BÖREK. Or burek, if you're Eastern European I guess. But no honey, okay?
"In the business, this is what we refer to as 'the learning process' 🙄🙄" He's such a perfectionist I love it
In Greece they don't usually use pure feta as it can be a bit overbearing, people often use an egg feta mixture.
Thank you so much for your help and advice,
I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best.
Take care and have a good time
this looks really amazing! Can't wait to try...I didn't know we could just like...eat a big hunk of cheese! I'm definitely on board!
I've been enjoying sheep&goat FETA for a long time (in salads or on top of a potato casserole) but i never even thought about seasoning it with honey. Great idea now i just have to find Phyllo dough somewhere.
Can i use puff pastry? Ther is no phyllo avalaible where i live
Probably not. Puff pastry has an entire different texture. There is a reason that phyllo is used in this.
Hello
Chef John accidentally makes banitsa
It's something like Banitsa :D
Chef John, this could be my dessert on Thanksgiving day ❤
I've never really liked honey, so for me it'll be either maple syrup, mugolio, or cranberry relish with Grand Marnier 😊
Very similar to the burek I get at a local Bulgarian bakery in my city. Very nice.
I used to make baked brie with phyllo and honey or onion jam. Can't wait to try this one
Oh Ty. I just bought Brie. Great substitute
I think I’d use Brie too. 😊
Nice, fast and easy and looks a treat !!!
Ah, the secret on how not to have exploding, crumbling phyllo. Win win.
This looks so delicious!
It's as if you read my mind!
That's a great and simple recipe.
Thank you.
Recommend using the most local honey you can find. Especially if kids will be eating it.
You said you were using Greek feta.
Didn’t think it could be called feta if it wasn’t Greek ?? It’s a PDO
I'm 99.99% sure you just split the feta in half so that you could casually work in, "Once we've cut the cheese,.."
"Any feta will work for this!" ..there is only Greek feta, as its a product covered under the PDO label. Any white cheese that's produced outside of Greece is strictly speaking not feta, but especially the ones that are made with cows milk only. Those taste very very different from the real deal.
Eh, Mr. chef... you forgot to sprinkle a tiny pinch of Cayenne on the cheese... I promise you wouldn't regret it.
looks easy and tasty!!!
Chef John: I like your crack talk.
On the sesame seed note, do you remember the Halva bars? Growing up as kid on long Island my father used to get those, what do you say ....lets do this! Chef John
I’m betting that you could put some prosciutto or other thinly sliced something’s with the feta before wrapping it all up as well…mmmmmmm warm feta…..mmmmmmmm
Would this work for after dinner? In Europe cheese after a meal is not uncommon.. and with the honey sweetness.. might it work?
Chef John, if you are making videos at 110 I hope I’m right there with you :)
An entirely different recipe, I realize, could be tried? If one used cream cheese instead of feta? Or for the sake of perversity, tofu instead of either? Has anyone out there tried or imagined what would result? Curious.
Unfortunately, my stomach no longer allows me to enjoy sour cheeses like feta. I used to really like it, but it gives me more tummy grief than tongue pleasure anymore.
I'd throw some everything bagel seasoning on these...
You’re right, the black sesame crisps are fantastic.
bad bunny baby
Funny thing about "not perfect" is that it does look hand-made; the smooth one looking like a toaster strudel from a package. Id rather have the interesting one.
You should call this Feei Fie Foe Hon, like the giant rhyme from the nursery tales . Fee for the phyllo dough, fie for the feta, for for the folding. And hon for the honey
Love this recipe. Btw I just saw the “Blue Zone” too. Fascinating.
Anyone have a replacement recommendation for someone who doesn't like egg wash?
I can’t have sesame seeds but would it be ok if I crushed up pistachios and sprinkle those over the top?
Chef John, please make a simplified version of the kunefe, thank you!
It looks amazing!!!!❤
While this looks delicious, I just cannot eat Feta Cheese. Is there another cheese that would work instead ??
in a pinch, one of my favorite snacks is crusty bread, goat cheese and honey...
"fork... not large enough.... fuck this... going in with hands.... aaaaaaaaaaaaaa"
I love your recipes but need metric measurements in order to cook them.Please include them for the rest of us in the world.
Someone’s been watching Jamie Oliver….
that's my feta for like two months..maybe when i add a 0 to my paycheck.
The allrecipe page doesnt state rhe over temp.. this video says its 425f
Have feta, honey and phyllo in the freezer. Trying it this weekend.
We call it oush al bulbil or birds nest is an arabic pastry dish usually with sour cream and cheese topped with honey
Add just a pinch of lavender over honey at the end for that extra Mediterranean magic
The irregular one seems less "factory" and more "artisanal".
Can I freeze it and only fry it the next day? Or the dough will go bad?
Honey from southern Albania/northern Greece is next level. Tiny micro climates here and pristine environment guarantee it and each hive is noticeably different, yet equally delicious.
Idk why I'm here I'm lactose intolerant
I've never seen anyone actually use an Ikea Hogsma on a counter as a cutting board.
sheep and goat feta too funky for me
Oh hecks yes!!!!! 😋😋😋😋
Why don't you speak normally...
Thanks great video, love your voice 😊🤝
The only thing that could make this better is bacon!
Mmmmmmmmmmmm…but…
Where’s the cayenne?
What are the measurements for the egg wash ?
One egg and …….?
I feel betrayed. There was no shake-a shake-a of cayenne.
Try similar in spring-summer: put portion block of feta in the middle of a fresh fig leaf, sprinkle with a small amount of dried summer savory.drizzle with honey, wrap the fig leaf up. Bake it. Discard the fig leaf.
Need recipes from the blue zone show!
Do you eat this warm or is it also good when served cold?
I'm also thinking of serving with lambs lettuce, dribbling over truffle oil instead of honey...
I’m the odd one in the room, really don’t like honey..
Thanks so much. I’ve had my puff pastry in my freezer for, well YEARS. I’m afraid of it. Now I will use it because you have quelled my fears.
puff pastry is super easy to work with and always comes up with tasty results. I make lazy pastries with pumpkin pie filling and puff pastry, a little egg wash and some coarse raw sugar ;)
I’m sure this would be great with puff pastry, but keep it mind that puff pastry is quite different from phyllo.
@@ilovestitch I can think of many good things to bake in it. I really want to tackle baklava. It’s so expensive to buy. I lie any kind of nuts. Wondering what best honey for baking is. Any lessons on that? You taught me to make clotted cream and I am still wowing people with my British scones and clot cream. Ty
Oops. I mean5 my phyllo dough. Not puff. But that is another challenge I’d like to learn.
Three notes.
1. Instead of black-sesame, you can use other spice seeds, which will make it not only "interesting" but also blast you with fragrance and flavor. Best are Cumin seeds, Kümmel seeds, and Nigella. Mixing them With sesame - is even better. What I do on these cases is to "play" and make "drawing" of alternating lines of seeds - a rectangle of sesame, inside which a smaller rectangle of nigella, inside which another rectangle of sesame, or -- strips of 3-4 different seeds, or diagonal strips... whatever. The more - the merrier.
2. This thing is tasty only short time after baking it. You can save it in the fridge afterwards, but it will never be the same, even if re-heated very delicately in the oven. This must be eaten very close to preparation.
3. Honey???? what the.... we (mediterranean) NEVER mix in honey or any other sweet hint to those feta-phyllo things... Not in turkey, not in Greece, not in Israel, not in Bulgaria, I wonder where this idea came from. Actually, I'm going to try this myself, because this is so strange an idea... I must try and see if it's not just another American weirdness (sweetening everything on earth).
Didn't have any black sesame seeds so I used a bit of poppy seeds for color and to get my dose of morphine. Excellent! Used local honey , hot honey, and a third with marinara sauce in separate dishes. All went over well with the trial group.
I'm thinking theres a way to pre-portion these like a dumpling or something.
I really like the core recipe and directions but I think the filling could be so much more. Mixing the feta with diced roasted red peppers or swapping out the feta for a ricotta/onion/spinach/garlic filling would be outstanding. Thank you Chef John and the #FoodWishes team for the inspiration.
omg get out of here, this is wild