Phyllo-Wrapped Feta with Tahini-Honey - Seed + Mill

Name: Phyllo-Wrapped Feta with Tahini-Honey - Seed + Mill
Ingredients: Extra-virgin olive oil, as needed; 1 lb (454 g) feta cheese, preferably sheep's or goat's milk or a blend, drained and patted dry; 8 sheets phyllo dough (ideally 9 x 14 inches/23 x 36 cm), thawed overnight in the refrigerator if frozen; 2 tsp fresh thyme leaves or 1 tsp dried, divided; Coarsely ground black pepper; ¼ c (56 g) Seed + Mill Organic Tahini; ¼ c (84 g) honey; 2 tbsp toasted sesame seeds (we love a mix of black and white), for sprinkling; Flaky sea salt, such as Maldon, for sprinkling; Crushed red pepper flakes (optional), for sprinkling

www.seedandmill.com

This recipe comes from Olga Massov and Sanaë Lemoine's new cookbook "Hot Sheet" "The phyllo-wrapped feta "presents," a riff on a Greek dish called feta mi meli,

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Ingredients

Extra-virgin olive oil, as needed
1 lb (454 g) feta cheese, preferably sheep's or goat's milk or a blend, drained and patted dry
8 sheets phyllo dough (ideally 9 x 14 inches/23 x 36 cm), thawed overnight in the refrigerator if frozen
2 tsp fresh thyme leaves or 1 tsp dried, divided
Coarsely ground black pepper
¼ c (56 g) Seed + Mill Organic Tahini
¼ c (84 g) honey
2 tbsp toasted sesame seeds (we love a mix of black and white), for sprinkling
Flaky sea salt, such as Maldon, for sprinkling
Crushed red pepper flakes (optional), for sprinkling