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08 February 2015

Baked Thyme and Lemon Feta in Filo

Suddenly it's February 2015 and for me it means only one thing - my blog turns another year old. To reach four years is an accomplishment of a lot of things for me. So many lessons I have learned from failed attempts in the kitchen and photography. I think I never spent more time in my life in the kitchen and computer putting my ideas to edible creations and translating those creations into words and pictures.

Because of you, because of luck or perhaps the full effort that I had been throwing in, my blogging has turned into a full-time job. Three years ago, my hobby grew into something more serious as I embarked on real projects about recipe development, photography, hotel & restaurant reviews and press tours, the most memorable of which was the one in the country of Georgia. And in all these places and activities, I found good friends, virtual and in real life, who share the same passion and love that I have. 

I grew as a person because I went through mistakes and I picked myself up. I dove into projects that I was nervous about but with a bit of courage, I took deep breaths and I pushed on. My kids grew with my work as my son found photography as a passion of his own and picking up good knowledge about gastronomy. Apron and Sneakers merged with my life completely and it is 100% about me and my family. When I look back and forward, I can't help feeling well because I see before me the product of love and dedication. 

I don't have big plans for this year. I would just like to take it easy and continue what I had been doing the past years, hopefully I can spend more time with my kids this year too. Developing recipes has been a part of my daily life and I would still continue creating and sharing them with you through the sites I work with. And with my family, I will continue to travel around Italy and perhaps beyond and share with you the everything that I see and experience. 

Now for the best part. I recently made this incredible cheese dessert using feta cheese and filo pastry sheets that I drizzled with dark honey and mixed with lemon and thyme. One of my favorite cheese desserts is the Sardinian seadas (also called sebadas) which is a round pastry filled with the local Pecorino cheese, lightly flavored with citrus zest, fried then drizzled with honey. So this is how I wanted this dessert to come out. Feta is a very mild-tasting cheese that I love and it comes out well when cooked. When it is cooked, the filo becomes crunchy and golden while the cheese inside is so soft. What made it special is the delicate scent and flavor of lemons. It is a very simple dessert to put together but with incredible result - and this is how I want to celebrate my blog's fourth year anniversary. A simple, yet powerful sweet dish. I hope you will love this one. 

Thank you everyone for your continued support! And I hope to continue sharing with you everything about food and travel in this coming year.

Baked Thyme and Lemon Feta in Filo

Serves 2

  • 200 grams (7 ounces) feta cheese, sliced in two
  • 2 lemons, zest only
  • Fresh thyme
  • 4 - 6 filo pastry sheets
  • 1 tablespoon extra virgin olive oil
  • Honey, preferably the dark kind
  • 2 tablespoons toasted sesame seeds
  1. Preheat the oven to 200 degrees C (395 degrees F).
  2. Lay 2 - 3 filo sheets on your working table then place one slice of feta at the end of the filo (closer to you). Sprinkle with the zest of half lemon and some thyme (leave some for garnishing).
  3. Roll the feta and tuck in the sides. You should have a little parcel. Do the same with the other feta.
  4. Place the parcels on a baking pan lined with parchment paper.
  5. Brush them with the extra virgin olive oil.
  6. Bake for 20 minutes or until they turn golden brown.
  7. When they are cooked, drizzle with the honey and sprinkle with the remaining lemon zest and thyme and sesame seeds.
  8. Serve immediately.