SERVES 4
Ingredients
• 200g block of feta
• 1 sheet of filo pastry
• Olive or vegetable oil
• 1 garlic clove
• 2 tbsp honey
• 1 tsp wine vinegar, red or white
• ½ tsp Aleppo pepper or ¼ tsp dried red chilli flakes
• 5 sprigs of thyme
• Sea salt and freshly ground black pepper
Method
1. Wrap the feta in kitchen roll to dry it out a little, patting away the excess moisture. Lay out the sheet of filo, brush with olive oil and season well. Put the feta on the filo’s short edge and roll it up, tucking in the edges before the last fold. Crush the garlic with the side of a knife and place in a bowl with the honey, vinegar and 1 tablespoon of water. Add half the Aleppo pepper and half the thyme leaves.
2. Drizzle 2 tablespoons of oil into a small frying pan and fry the parcel on a medium heat until golden-brown and crisp. You’ll need to fry it for 2-3 min on each side to get an even colour all over.
3. Pour the honey mixture into the pan — it will bubble rapidly — and reduce the heat. Working quickly, spoon the liquid over the top of the parcel until it’s all sticky, then remove from the heat. Sprinkle the remaining thyme leaves and Aleppo pepper over the top and serve.