<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=964184897556620&amp;ev=PageView&amp;noscript=1">
Save up to 30% when you join the club! LEARN MORE

6 min read

Pan-Fried Feta with Peppered Honey

Featured Image

Suggested Wine Pairing: Gilia's White Wine

prep time 15 minutes

cook time 10 minutes

total time 25 minutes

servings 6-8



1/4 cup honey

1/2-1 teaspoon black pepper

1 tablespoon fresh thyme leaves, plus more for serving


1 (10-12 ounce) block feta cheese

1 large egg, beaten

1/3 cup Panko breadcrumbs

5 tablespoons Extra Virgin Olive Oil

2 thinly sliced lemon zest (from about 1 lemon)

1 cup cherry tomatoes

1/4 cup fresh basil, chopped

pita chips or pita bread, for serving

1.1. To make the honey. Combine all ingredients in a glass jar.

2. To make the feta. Whisk the egg in a shallow bowl. Add the breadcrumbs to a separate shallow bowl. Dip the feta through the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta through the breadcrumbs, turning to coat and pressing gently to adhere.

3. Heat 3 tablespoon oil in a medium skillet set over medium heat. When the oil shimmers, add the lemon zest and cook 30 seconds to 1 minute until fried. Remove from the skillet and set aside. To the same skillet add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate.

4. In a small bowl, combine the tomatoes, 1 tablespoon oil, basil, and a pinch of salt.

5. Serve the feta warm, drizzled with honey and topped with fried lemon, thyme, and tomatoes. Enjoy with pita chips or bread