cheese & honey bundle
This combination is fantastic! Feta, Philadelphia, thyme and honey. All these flavors packed into a thin skin of filo dough, on a light summer salad. As a starter, this serves about 4 people, as a main it serves 2.
Ingredients for eight packs:
eight sheets of filo pastry (or strudel pastry works fine as well) – squares of about 18 cm / 7 inches
a bunch of fresh thyme
200g good quality Feta
120g Philadelphia cream cheese
2 TBS butter
green salad (up to your liking)
2 TS Dijon mustard
1 TBS herbal or white wine vinegar
3 TBS olive oil
With your hands (I put on plastic gloves), mix the roughly chopped Feta with the cream cheese, then mix in some plucked fresh thyme. Form eight balls of the same size and set aside.
Melt the butter in a small pan and set aside. Pre-heat the oven to 180 degrees.
Brush each pastry sheet with butter, then place two to three little stems of fresh thyme in the middle of the sheet. Now place the cheese balls on top and slightly squeeze them down in order to flatten them just a bit, and with your finger press a little pit in it. Add about half a TS of honey in the pit. Now close the wrap by flipping each side of the filo pastry over the cheese and turn them upside down onto a baking tray (covered with baking paper). Bake for about 15 to 20 minutes, take out before the wraps get too dark.
For the dressing:
Simply mix the mustard with the vinegar, season with salt, then add a TS of honey and whisk in the olive oil. I also add a splash of liquid Maggi seasoning and some powdered onions which according to me tastes amazing in salad dressings.