(Serves 4)

30 ml   olive oil

125 ml sliced leeks

finely grated zest of 1 small lemon

30 ml   chopped fresh thyme

salt and freshly ground black pepper

2 sheets phyllo pastry

50 ml   melted butter

4          pieces of feta (rectangles)

30 ml   sesame seeds

HOT HONEY

80 ml   honey

7,5 ml  chili flakes

5 ml     cumin seeds

10 ml   lemon juice

METHOD:

·       Preheat the oven to 180°C. Line an oven tray with baking paper.

·       TO MAKE THE PHYLLO PARCELS:  Heat the olive oil in a saucepan and add the leeks.  Cook on medium heat until the leeks are soft and caramelised. Add lemon zest and chopped thyme. Season.

·       Place one sheet of phyllo pastry on the worktop and brush lightly with melted butter. Place another phyllo sheet on top and brush with more butter. Cut the sheets into quarters with a sharp knife.

·       Place one block of feta at one end of a phyllo quarter (closer to you).

·       Spoon some of the caramelised leeks on top.

·       Roll the feta in the pastry and tuck in the sides. You should have a little parcel (Seam at bottom). Repeat with the rest of the feta and pastry to make four parcels.

·       Place the parcels on the prepared oven tray. Brush the parcels with more melted butter and sprinkle with the sesame seeds.

·       Bake for about 20 minutes until the parcels are golden brown and crisp.

·       Serve immediately, drizzled with the hot honey.

·       TO MAKE THE HOT HONEY:  Warm the honey and mix it with the chili flakes and cumin seeds.  Add the lemon juice and leave to cool and infuse before use.