Country-Style Feta Envelopes

Votes: 9

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Country-style feta envelopes - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack frozen phyllo sheets (medium or thick sheets are best if possible)
700 g feta cheese, rectangular shape
Vegetable or sunflower oil for frying
6 slices of ham
2 tablespoons Dijon mustard
2 tablespoons black sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, feta cheese, Dijon mustard, ham, sesame

Cooking the dish according to the recipe:

Thaw the filo pastry sheets in the refrigerator overnight, then bring them to room temperature before using to make the dough easier to work with.

Drain the brine from the cheese. Using a thin, sharp knife, cut the cheese rectangle into 6 slices, approximately 5 x 10 cm in size and 1 cm thick. Pat the cheese dry by placing the slices on a clean kitchen towel.
Place the sheets of filo dough on a flat surface and trim them to the desired size with kitchen scissors or a small sharp knife. They should be rectangular, approximately 20 x 30 cm. Use a ruler if necessary.

Place one trimmed piece of filo pastry in front of you like a sheet of wrapping paper, with the long edge (30 cm) facing up and down. Place the feta and ham slices on top of the sheet, just below the edge, and roll into a parcel.

Fold the top end of the sheet over the filling, then fold the left and right sides over. Turn the partially folded filling toward you until it's completely folded. If necessary, use a little water to help seal the bottom end of the sheet.

Place the "package" with the sealed edge facing down to prevent the dough from unfolding under the weight of the cheese. Do not stack the wrapped packages on top of each other. Continue wrapping until you run out of cheese and ham.

Heat oil in a deep frying pan to a depth of 8-13 cm (3-5 inches) and heat to 180°C (350°F). Fry until golden brown, about 5 minutes per side. The dough should puff up slightly. Remove with tongs or a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
Serve each cheese wrapper on a separate plate or, if serving on a serving platter, do not stack them. Spread 2 tablespoons of Dijon mustard over each wrapper and sprinkle with a teaspoon of black sesame seeds.

Culinary adviceUnfried envelopes can be frozen for later use. If you plan to freeze them, lightly dust them with cornstarch or flour to prevent them from sticking together.