Sesame-Crusted Baked Feta with Honey Drizzle

I’ve just returned from a wonderful family trip to Greece filled with food and discovery. Highlights included touring the Acropolis with the children and sharing stories about their Greek heritage, swimming in the clear turquoise seas around Zakynthos and Kefalonia, and wandering the narrow cobbled lanes of Mykonos Town—where white cubic houses are draped in cascades of pink bougainvillea.

Greek cuisine was a daily delight. One dish we saw at nearly every taverna was baked feta wrapped in filo pastry, then drizzled with honey and sprinkled with sesame. Because filo contains gluten, I couldn’t enjoy it with my family and watched enviously as they tucked into that sweet-and-salty treat. Back home, I decided to create a gluten-free version. Rather than wrapping the feta in filo, I baked it with a sesame crust. The result was perfect: the sesame formed a crisp shell while the feta inside melted into a luscious, oozy center as soon as the block was cut.

This recipe is inspired by my mother’s island of Crete, where sweet-and-salty combinations are celebrated. In many Greek restaurants you’ll also find fried sesame-crusted feta, but I prefer baking because it melts the cheese evenly and feels lighter. If your goal is that warm, flowing feta, baking is the better option.

To serve, simply drizzle raw honey over the sesame crust and watch the dish disappear from the table. It’s minimal effort for maximum flavor—a little taste of Greece in every bite.