I have been on a bit of a make-something-with-cheese roll since I discovered a local cheese maker. They deliver to my doorstep! I have a lady who comes twice a week with fresh greens and vegetables to my door too. This is one of the nice things about living in India. So I have been exploring what I could do with Feta cheese beyond salad. This time I decided on Baked Feta Turnovers.
While looking for ideas on baking with Feta, I came the Greek Saganaki. The most basic Saganaki recipe involves dredging cheese (typically Kefalograviera, Kasseri, Kefalotyriis, or even Halloumi occasionally) in flour and pan searing it till it’s crusty on the outside and soft and a little melty on the inside. A squeeze of lemon and it’s ready.
I also saw recipes serving a more modern style of Saganaki. Some were even baked instead of pan frying. While I was mulling on this, I came across Tiropitas. These are traditional Greek Feta and egg pies made with phyllo.
I didn’t have any phyllo and it would take too much time and effort to make my own. I had puff pastry in the freezer. So I decided to make some turnovers with Feta in puff pastry. I baked them and served them with honey and toasted sesame seeds.
These Baked Feta Turnovers are an easy dessert to make. You can also serve them as appetizers or snacks. They’re a bit heavy on calories but feel very light on the palate. They’re perfect with salty slight melty cheese inside. This is beautifully balanced by crisp puff pastry and sweetness of honey.
Each turnover uses approximately a 3-inch square of puff pastry. So you’ll need about 300gm of puff pastry for 200 gm of Feta.