Creamy feta all wrapped up in crispy filo pastry, drizzled with a sticky hot honey sauce. This sauce is a perfect combination of sweetness and heat - you can add more or less sriracha according to your personal taste.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Medium
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Ingredients
feta 400 g
filo pastry 1
chickpeas 800 g (drained)
tomatoes 200 g (diced)
cucumber 1 (diced)
red onion 1 (diced)
lemon 1 (juice)
honey 3 tbsp
sriracha 1 tbsp
olive oil dash
Method
Preheat the oven to 220°C/200°C fan/gas mark 7. Take the filo pastry out of the fridge a few minutes before you need to use it.
Lay out 1 sheet of filo pastry. Brush with olive oil and lay a second sheet on top. Brush again with olive oil. Place the feta in the centre then fold over the sides of the pastry and wrap the feta up like a parcel. Brush the outside of the pastry with olive oil. Repeat with the other block of feta. Then place both on a baking tray and bake in the oven for 25 minutes.
Meanwhile, make the chickpea salad. Dice the tomatoes, cucumber and red onion. In a bowl mix together the drained chickpeas with the tomatoes, cucumber and red onion. Juice the lemon. Season the salad to taste with the lemon and salt and pepper.
Make the hot honey sauce Heat the honey in a small pan on a medium heat until it starts to bubble. When it starts to bubble stir in the sriracha. Mix well and take the pan off the heat.
Transfer the feta parcels from the oven. Just before serving drizzle the hot honey sauce on top. Serve alongside the chickpea salad. Enjoy!
