Sesame-Crusted Baked Feta Drizzled with Honey

I recently returned from a memorable family trip to Greece, full of food and discovery. Highlights included walking the Acropolis with the children and sharing their Greek heritage, swimming in the clear turquoise waters around Zakynthos and Kefalonia, and wandering the enchanting cobbled lanes of Mykonos town—narrow streets lined with white cubic houses and pink bougainvillea.

Greek cuisine was a standout. One dish that kept appearing on taverna menus was baked feta wrapped in filo pastry, finished with honey and sesame. Because filo contains gluten, I couldn’t enjoy the traditional version, so I watched my family savor it while I imagined a gluten-free alternative. Back home, I developed a simple makeover: instead of filo, I baked the feta in a sesame crust. The result was perfect—the cheese softened and, when cut, warmed and luxuriously oozed out.

This dish has roots in Crete, my mother’s island, known for irresistibly delicious sweet-and-salty combinations. Fried sesame-crusted feta appears on many menus, but frying often prevents the feta from melting properly. Baking lets the cheese soften and flow while remaining a lighter, healthier option.

To serve, drizzle raw honey over the sesame crust and watch it disappear from the plate. The recipe requires minimal effort, delivers maximum flavor, and brings a genuine taste of Greece to your table.

Enjoy this simple, gluten-free take on a classic Greek favorite—crispy sesame on the outside, warm melting feta inside, finished with the floral sweetness of honey.