Make authentic fried feta with honey, a Greek meze classic that’s golden, salty–sweet, and ready in minutes. Below you’ll find how to choose the right feta, which Greek honey pairs best, and a straightforward method for crisp, restaurant-quality results at home.
Choosing the Right Feta
Not all feta behaves the same when fried. Opt for a firm, authentic PDO feta, better if stored in brine, so it holds its shape in the pan and stays creamy inside. We love feta from Mytilene (Lesvos), dense, balanced, and perfect for frying. Dive deeper into our complete guide to Greek Feta or use the exact cheese we recommend: Feta PDO from Mytilene (200g).
The Perfect Greek Honey Pairing
The classic drizzle is Greek thyme honey (especially from Crete): rich amber colour, herbal-floral aroma, and a clean finish that balances feta’s salty tang. Get it here: thyme honey from Crete. Do you prefer a twist? Try pine honey (deep, resinous) or orange blossom honey (light, citrusy) for different Greek terroir notes.
Step-by-Step Preparation
- Prep the feta: Cut a block into 1–2 cm slices. Pat dry to remove excess brine.
- Light coating: Dredge in flour (optionally mix in sesame seeds). Shake off excess for a thin, crisp crust.
- Heat the oil: Add a shallow layer of olive oil to a non-stick or cast-iron pan; heat until shimmering, not smoking.
- Fry: Cook 1–2 minutes per side until deep golden. Turn gently with tongs or a spatula.
- Finish & serve: Transfer to a warm plate, drizzle generously with warm thyme honey, garnish with toasted sesame seeds or fresh thyme, and serve immediately.
Tips for Best Results
- Choose firm PDO feta in brine; avoid pre-crumbled or overly soft styles.
- Pan should be hot enough that a pinch of flour sizzles on contact.
- Use extra virgin olive oil for authentic flavour and crispness.
- For extra crunch, coat in panko after flouring.
- Squeeze half a slice of fresh lemon and you will get the traditional taste of this 100% Greek dish.
Creative Variations (Cheese & Styles)
Feta is the hero, but Greek cuisine offers delicious alternatives, which are perfect for experimenting without leaving the meze family:
- Halloumi: Chewy, grill-friendly; fries to a squeaky, golden crust. Lovely with honey or lemon.
- Graviera: Nutty and firm; holds shape well and adds a deeper savoury note.
- Manouri: Milder, creamier; great if you prefer a delicate sweet–salty balance.
- Kefalotyri: Bold, salty, and intensely savoury: ideal for an assertive saganaki-style fry.
- Saganaki: For an even quicker version, you can use our ready-made and pre-cut saganaki slices.
Keep Exploring Greek Feta Cheese
Build your perfect platter or discover new favourites in our curated Greek feta cheese collection. From classics to seasonal finds, there’s a feta cheese for every meze moment.
