I’ve just returned from a food-filled family trip to Greece. Highlights included climbing the Acropolis with the kids and sharing stories about their Greek heritage, swimming in the clear turquoise waters of Zakynthos and Kefalonia, and wandering the narrow cobblestone lanes of Mykonos town—where bougainvillea spills over white cubic houses in a riot of pink.
One dish that kept appearing on taverna menus was baked feta wrapped in filo pastry, drizzled with honey and sprinkled with sesame. Because filo contains gluten, I watched my family enjoy this sweet-and-salty favorite while I couldn’t partake. Back home I decided to recreate the flavor in a gluten-free way. Rather than using filo, I baked a block of feta in a sesame crust. It roasted beautifully, and when cut into it the warm cheese oozed luxuriously from the center.
This recipe comes from my mother’s island of Crete, a place famous for tempting sweet-and-salty combinations. Fried sesame-crusted feta appears on many menus, but frying often leaves the cheese intact rather than melty. Baking ensures the feta softens and becomes pleasantly gooey while also using less oil.
To serve, simply drizzle raw honey over the toasted sesame crust and watch it disappear as guests dig in. The dish delivers maximum flavor with minimal effort—an easy way to enjoy a taste of Greece at home.
- 200g block of Dodoni feta (or another quality feta)
- 1/4 cup tapioca (or a light gluten-free flour alternative)
- Pinch of cracked black pepper
- 1 egg, lightly whisked
- 1/4 cup sesame seeds
- 2 tablespoons raw honey, for serving
- Preheat the oven to 180°C (fan forced).
- Prepare three shallow bowls: tapioca mixed with the cracked pepper in one, the whisked egg in the second, and sesame seeds in the third.
- Dust the block of feta in the tapioca mixture, dip it in the egg, then coat thoroughly with sesame seeds. Place the coated feta on a baking tray lined with parchment paper.
- Bake for 30 minutes, turning the feta halfway through so it browns evenly on both sides. The cheese should soften and begin to ooze when cut.
- Transfer to a serving plate, drizzle with raw honey, and serve immediately while warm.
Enjoy this simple, gluten-free version of a Greek classic—crispy sesame on the outside, warm melting feta inside, and the sweetness of honey balancing the salty cheese.