1 slab of Epiros Feta cheese
2 T. of butter, melted
a sprinkle of ground mastiha
1 sheet of phyllo pastry
1 tsp. of olive oil
black and white sesame seeds
drizzle of Attiki honey
fresh thyme leaves

Take your slab of Feta cheese out of the container and pat dry (or slice evenly to about 1/2 inch thick) and set aside. Now place sheet of phyllo on your work surface and brush the entire surface with melted butter then fold over and brush the top layer again. Place the slab of Feta at one end of the phyllo (about two inches in from the edge) and sprinkle the ground mastiha over the cheese. Now fold the short end of phyllo over the cheese followed by folding the two sides in towards the cheese. Now roll-up the phyllo until it has been completed wrapped to form a phyllo packet. Brush the seam where the end of the phyllo sheet ends and brush the remaining butter over the rest of the phyllo packet. Place heavy skillet or cast iron pan on your stovetop over medium heat and add tsp. of olive oil. Once hot, gently place your phyllo packet in the pan and fry for 2-3 minutes a side or until just golden. Use spatula to carefully flip and fry the other side until just golden. You may serve “saganaki” style in the pan or transfer to a serving plate. Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice (optional).