The first feta with honey I ever tried was like an explosion of unexpected flavor in my mouth. It was a block of feta cheese, enclosed in a crust of sesame seeds and drenched in honey. I’ve tried to copy this version, which is served at one of my favorite taverns on the island, multiple times, but yet without success.
Since then, I have enjoyed many versions of this meze. It often includes phyllo pastry, which makes it an easier recipe (wrap the feta in pastry, fry, drizzle with honey and sprinkle with sesame seeds).
However, this version, which was taught to me by my friend Mardi, is the simplest recipe of all, and it is just as yummy as the rest of them!
- 2 tortilla breads
- 7 oz. feta cheese, crumbled
- 2 tbsp. honey
- 1-2 tbsp. sesame seeds, or mix of sesame and flax seeds
- olive oil
- Start by toasting the seeds in a dry pan. Once they are fragrant, they are done. Pour the seeds into a bowl.
- Add a few drops of olive oil into the same pan. Place a tortilla bread in the pan, and add the crumbled feta. Top with the second tortilla. Place the pan over medium heat.
- Cook the quesadilla for a couple of minutes, pressing on it slightly with a spatula to make the cheese spread evenly. Once golden on the bottom, carefully flip the quesadilla over.
- When the quesadilla is done, slide it onto a cutting board or plate, and top with the honey and sesame seeds.
- Cut into wedges and serve.