I made these finger size to take to a party, half with a drizzle of honey and the other half with a drizzle of pomegranate molasses. Plus they freeze well so you can make them ahead of time.
@@lawrencetaylor4101 this old, jaded mind thanks you for the stimulating trip through urban slang dictionaries and also the tip of how to slice feta !!!
Used to have these every morning with unsweetened Greek coffee in Nauplion in the Argolid,while on holiday.Expertly done as always Chef.The egg,oil,butter is an inspired idea.
A couple 3 yrs ago, I perfected making feta (the brine ratios are critical) I currently have 4 month aged ready to go (the milk is from my dairy goats) Definitely going to try this one, thank you.
Thanks for your comment. I was going to bake focaccia tonight but I'll do the barbari bread instead. I checked a couple of recipes online. I'm particularly intrigued by the glaze on top.
Thank you so much for your help and advice, I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best. Take care and have a good time
Made this last night. Followed the directions to the letter. It was definitely different, I wouldn’t say it was bad, but I wouldn’t say it was good. I think interesting is the best description. My wife tried it and said it was just weird! I think that’s a pretty good explanation. It’s almost like it’s three different flavors that don’t quite fit together. Maybe that’s the attraction? Everybody has their own sense of taste and everybody has their own idea of what’s good and what’s not. I would definitely say it’s interesting and I liked the cheese and the Filo dough, but for some reason the honey just didn’t seem to mix well with it. This is just my opinion. But it’s definitely an interesting combination. Definitely worth a try if you’re adventurous.
Made this morning for breakfast and I know this will become a regular for all three meals! My family and family of friends love it when your recipes are recreated in our home. Thank You
I've been enjoying sheep&goat FETA for a long time (in salads or on top of a potato casserole) but i never even thought about seasoning it with honey. Great idea now i just have to find Phyllo dough somewhere.
Honey from southern Albania/northern Greece is next level. Tiny micro climates here and pristine environment guarantee it and each hive is noticeably different, yet equally delicious.
Chef John, this could be my dessert on Thanksgiving day ❤ I've never really liked honey, so for me it'll be either maple syrup, mugolio, or cranberry relish with Grand Marnier 😊
I made something with ready-made phyllo dough recently and it came out tasty but dry. I think I needed to butter between the layers of phyllo. Def gonna try this soon!
Holy crap I just was doing my online grocery shopping and both these items were in my cart....I'm convinced you can read our minds. 😂😂 ima make this tomorrow or maybe later today
These look awesome. Watching this technique I'm wondering if it could be applied to making home-made PIzza Puffs - which is a Chicago-exclusive snack that almost every little hotdog joint has. I've always liked them as a hangover snack, or in a pinch, but have felt that they could be improved. I may have to give that a try when I'm feeling adventurous.
Didn't have any black sesame seeds so I used a bit of poppy seeds for color and to get my dose of morphine. Excellent! Used local honey , hot honey, and a third with marinara sauce in separate dishes. All went over well with the trial group. I'm thinking theres a way to pre-portion these like a dumpling or something.
Try similar in spring-summer: put portion block of feta in the middle of a fresh fig leaf, sprinkle with a small amount of dried summer savory.drizzle with honey, wrap the fig leaf up. Bake it. Discard the fig leaf.
puff pastry is super easy to work with and always comes up with tasty results. I make lazy pastries with pumpkin pie filling and puff pastry, a little egg wash and some coarse raw sugar ;)
@@ilovestitch I can think of many good things to bake in it. I really want to tackle baklava. It’s so expensive to buy. I lie any kind of nuts. Wondering what best honey for baking is. Any lessons on that? You taught me to make clotted cream and I am still wowing people with my British scones and clot cream. Ty
You should call this Feei Fie Foe Hon, like the giant rhyme from the nursery tales . Fee for the phyllo dough, fie for the feta, for for the folding. And hon for the honey
On the sesame seed note, do you remember the Halva bars? Growing up as kid on long Island my father used to get those, what do you say ....lets do this! Chef John
I really like the core recipe and directions but I think the filling could be so much more. Mixing the feta with diced roasted red peppers or swapping out the feta for a ricotta/onion/spinach/garlic filling would be outstanding. Thank you Chef John and the #FoodWishes team for the inspiration.
Chef, even more than sesame seeds, this pastry would have been taken to the pinnacle by a sprinkle of black seed (aka, kalonji or black cumin). You can use both, so get some at the Indian grocer and try it next time.
Chef John's Phyllo-sophy of how to make good food is worth following.
I made these finger size to take to a party, half with a drizzle of honey and the other half with a drizzle of pomegranate molasses. Plus they freeze well so you can make them ahead of time.
Those sound amazing!
If you're keeping score at home and asked "Who cut the cheese?", it was Chef John.
Qui coupe le fromage.
Don't know how he managed. Feta is uncutable !!!
@@lindainparis7349
It was probably frozen cheese.
Or as they say in the IPCC world about ice, Cheese it, the COPS.
@@lawrencetaylor4101 this old, jaded mind thanks you for the stimulating trip through urban slang dictionaries and also the tip of how to slice feta !!!
@@lindainparis7349 Avec plaisir.
Used to have these every morning with unsweetened Greek coffee in Nauplion in the Argolid,while on holiday.Expertly done as always Chef.The egg,oil,butter is an inspired idea.
Real talk @steveg8322: your false but relevant story = no one is hurt but no one but you benefits
@@InoneearandouttheHow so false?Why would I lie and to what end?And indeed how do I “benefit “.
This sounds like the dream 😮🏖️
ua-cam.com/video/aEA4l1_mgzU/v-deo.htmlsi=-Kz5B6ea9irhWAx9
@@Inoneearandoutthe🙄
A couple 3 yrs ago, I perfected making feta (the brine ratios are critical) I currently have 4 month aged ready to go (the milk is from my dairy goats) Definitely going to try this one, thank you.
Hope you enjoyed your holiday in Nafplio! My home town. Well known recipe in Greece but very good.
WOAH! Had this decades ago at my Cousins Grandmothers. Forgot all about it! Thank you! Will make it for sure. Ahhh nostalgia !
Glad you took a picture of the finished masterpiece. It sure didn't last long on the plate. - Cheers !
I love how much this actually really loves and appreciates Greek cuisine, thank you and awesome job
Great for those of us who prefer baked feta to baked brie!
Excellent! You are the Troy McClure of your crack obscuring phyllo architecture.
I love it when Chef John goes back to basics.
Me too! And its probably difficult for him because he has like 12,000 videos out ;P hes cooked it all!
My mom made something similar a few years back and it is absolutly fantastic! I can't wait to make it your way, Chef John :)
The final product with the seeds reminds me very much of Persian "Barbari" bread with feta and honey. Will definitely give this a try. Thank you :)
Thanks for your comment. I was going to bake focaccia tonight but I'll do the barbari bread instead. I checked a couple of recipes online. I'm particularly intrigued by the glaze on top.
It looks so delicious and add to it a cup of coffee, equals a perfect breakfast❣️
"In the business, this is what we refer to as 'the learning process' 🙄🙄" He's such a perfectionist I love it
Bulgarian cheese is heavenly!
Thank you so much for your help and advice,
I really appreciate your job. I wish you happiness and peace under the sky of prosperity. All the best.
Take care and have a good time
They look absolutely delicious!
I will make them for breakfast/brunch tomorrow! Thanks for sharing 🤗🕊️
Made this last night. Followed the directions to the letter. It was definitely different, I wouldn’t say it was bad, but I wouldn’t say it was good. I think interesting is the best description. My wife tried it and said it was just weird! I think that’s a pretty good explanation. It’s almost like it’s three different flavors that don’t quite fit together. Maybe that’s the attraction? Everybody has their own sense of taste and everybody has their own idea of what’s good and what’s not. I would definitely say it’s interesting and I liked the cheese and the Filo dough, but for some reason the honey just didn’t seem to mix well with it. This is just my opinion. But it’s definitely an interesting combination. Definitely worth a try if you’re adventurous.
Have feta, honey and phyllo in the freezer. Trying it this weekend.
I have the urge to serve this with Chef John’s spiced honey. I might even be able to get in a little shaka shaka of cayenne.
Made this morning for breakfast and I know this will become a regular for all three meals! My family and family of friends love it when your recipes are recreated in our home. Thank You
That's a great and simple recipe.
Thank you.
Recommend using the most local honey you can find. Especially if kids will be eating it.
My oh my Chef John adds to the legendary body of FW work today! Thank goodness for this wonderful piece.
In Greece they don't usually use pure feta as it can be a bit overbearing, people often use an egg feta mixture.
Love this recipe. Btw I just saw the “Blue Zone” too. Fascinating.
I love the cutter you used to cut the pies. I have one i use to easily cut the parsley when making tabula salad.
My husband made this today, and it was so delightful! 😊
this looks really amazing! Can't wait to try...I didn't know we could just like...eat a big hunk of cheese! I'm definitely on board!
You’re right, the black sesame crisps are fantastic.
I used to make baked brie with phyllo and honey or onion jam. Can't wait to try this one
Oh Ty. I just bought Brie. Great substitute
I think I’d use Brie too. 😊
Very similar to the burek I get at a local Bulgarian bakery in my city. Very nice.
Nice, fast and easy and looks a treat !!!
Those are beautiful!
My wife will love this. Making it for surprise this weekend.
"I'm gonna go get the papers, get the papers."
"Good evening Johny 2times?"😂😂😂😂
Kinda wanna try this but with cream cheese and pistachios
Another goodie
Well done!
Many congratulations from Greece
I've been enjoying sheep&goat FETA for a long time (in salads or on top of a potato casserole) but i never even thought about seasoning it with honey. Great idea now i just have to find Phyllo dough somewhere.
Honey from southern Albania/northern Greece is next level. Tiny micro climates here and pristine environment guarantee it and each hive is noticeably different, yet equally delicious.
looks easy and tasty!!!
I concur. Those black magic sesame crisps were really good.
I just happen to have a package of phyllo in the freezer that has been begging for a good recipe.... yum!
It looks amazing!!!!❤
I was just looking into my fridge the other day and thinking what to do with the phyllo I had at the back of the freezer. Thanks chef John!
This looks so delicious!
Thanks great video, love your voice 😊🤝
Chef John, this could be my dessert on Thanksgiving day ❤
I've never really liked honey, so for me it'll be either maple syrup, mugolio, or cranberry relish with Grand Marnier 😊
These are treat , I love these at the Farmers market
Looks legit delicious 👌
by the end of the first piece it turns into finger food. THAT'S when you know it's good. thanks for your videos Chef John!
I made something with ready-made phyllo dough recently and it came out tasty but dry. I think I needed to butter between the layers of phyllo. Def gonna try this soon!
Really good recipe, Thanks
Your a smooth cat, Chef John. Can't wait to make this one. Thanks!
Looks amazing and delicious!! Thanks.
Chef John, please make a simplified version of the kunefe, thank you!
Holy crap I just was doing my online grocery shopping and both these items were in my cart....I'm convinced you can read our minds. 😂😂 ima make this tomorrow or maybe later today
Looking good.
These look awesome. Watching this technique I'm wondering if it could be applied to making home-made PIzza Puffs - which is a Chicago-exclusive snack that almost every little hotdog joint has. I've always liked them as a hangover snack, or in a pinch, but have felt that they could be improved. I may have to give that a try when I'm feeling adventurous.
Ive had this in a very good restaurant in Thessaloniki last year. I need to get back there and have it again, its just so damn good.
Add just a pinch of lavender over honey at the end for that extra Mediterranean magic
Most outstanding!!!
Didn't have any black sesame seeds so I used a bit of poppy seeds for color and to get my dose of morphine. Excellent! Used local honey , hot honey, and a third with marinara sauce in separate dishes. All went over well with the trial group.
I'm thinking theres a way to pre-portion these like a dumpling or something.
We call it oush al bulbil or birds nest is an arabic pastry dish usually with sour cream and cheese topped with honey
Yum! I’m definitely making this!
Awesome Greek food
Try similar in spring-summer: put portion block of feta in the middle of a fresh fig leaf, sprinkle with a small amount of dried summer savory.drizzle with honey, wrap the fig leaf up. Bake it. Discard the fig leaf.
Oh yum, you've did it again. 😋
Definitely yummy recipe.
Chef John, if you are making videos at 110 I hope I’m right there with you :)
Oh hecks yes!!!!! 😋😋😋😋
Thanks so much. I’ve had my puff pastry in my freezer for, well YEARS. I’m afraid of it. Now I will use it because you have quelled my fears.
puff pastry is super easy to work with and always comes up with tasty results. I make lazy pastries with pumpkin pie filling and puff pastry, a little egg wash and some coarse raw sugar ;)
I’m sure this would be great with puff pastry, but keep it mind that puff pastry is quite different from phyllo.
@@ilovestitch I can think of many good things to bake in it. I really want to tackle baklava. It’s so expensive to buy. I lie any kind of nuts. Wondering what best honey for baking is. Any lessons on that? You taught me to make clotted cream and I am still wowing people with my British scones and clot cream. Ty
Oops. I mean5 my phyllo dough. Not puff. But that is another challenge I’d like to learn.
Chef John, you are on fire!
Looks so delicious ❤
I’ve had this…. It’s devine.
So very delicious. 👌🏻
You should call this Feei Fie Foe Hon, like the giant rhyme from the nursery tales . Fee for the phyllo dough, fie for the feta, for for the folding. And hon for the honey
Cool thank you!
Feta pie. Well done!
Yeah alright alright you convinced me to go buy another $8 box of phyllo dough, so what
I'm gonna make this and I'm gonna lov eit
On the sesame seed note, do you remember the Halva bars? Growing up as kid on long Island my father used to get those, what do you say ....lets do this! Chef John
It's a great honey dish.
thanks chef the only thing i knoe haoe to make with phyllo is baklava !! this cheese stuff phyllo is much easier and yummy😋😋🙏🙏👍👍
I wonder if these can be made ahead and frozen until you are ready to bake them.
Right, good question
Yes you can,they freeze well, I made them finger size to take to a party.
@@clairewright8153 okay thank you
Ah, the secret on how not to have exploding, crumbling phyllo. Win win.
It's something like Banitsa :D
I really like the core recipe and directions but I think the filling could be so much more. Mixing the feta with diced roasted red peppers or swapping out the feta for a ricotta/onion/spinach/garlic filling would be outstanding. Thank you Chef John and the #FoodWishes team for the inspiration.
Motion to make #cracktalk a channel trend
I'd throw some everything bagel seasoning on these...
YUMMMMM !
Chef, even more than sesame seeds, this pastry would have been taken to the pinnacle by a sprinkle of black seed (aka, kalonji or black cumin). You can use both, so get some at the Indian grocer and try it next time.
Need recipes from the blue zone show!
Chef John, you forgot the Cayenne pepper.
Oh Baby
I'm in!
in a pinch, one of my favorite snacks is crusty bread, goat cheese and honey...
Hello
that looks so good 😍 though not adding black cumin on top instead of black sesame was a missed opportunity😅
Do you eat this warm or is it also good when served cold?
Hey John, do you think its possible to just use some string or dental floss to just it without breaking?