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Feta & honey parcels

Feta & honey parcels

Presents from the Med.

"These are a taste of home for me"—says Elleni, aka The Green Greek and creator of this recipe.

Crispy, sweet and salty they are ridiculously moorish.

If you are making them for a party, make sure you make extra because they will be devoured within minutes!

Here's the method:

Serves 4

Cut 1 block of feta into 6 cubes.
Cut your filo sheets in half, so you will have 6 sheets.
Brush one sheet at a time with olive oil and then wrap your feta cube.
Cook in an air fryer at 180oC for 15 minutes.
Drizzle in honey/ agave, olive oil and top with thyme and garlic flowers.

Make it yours

For an alternative casing these would also work well with puff pastry.

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They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.