This Feta Grilled Cheese is a luscious, sweet and savory treat. A drizzle of thyme honey over crusty sourdough bread and melty creamy feta transforms this warm sandwich into a perfect summer snack.
If you love this feta grilled cheese, you will also love the roasted feta cheese, yogurt with honey, figs, walnuts, and mint or the spicy whipped feta dip!
This is an easy recipe with few ingredients.
Why this recipe sings
Grilled cheese is a beloved dish for children and adults. Daryl and I make grilled cheese when we feel festive or need a comfort food treat.
This feta grilled cheese is made with two of my favorite cheeses, feta and anthotyros. Both are usually eaten uncooked in a salad, over a piece of toasted bread, accompanying some fruit, etc. Both kinds of cheese pair well with honey. That’s where the idea of grilled feta cheese came to life for me.
This recipe has equal amounts of feta and anthotyro and some grated kefalotyri cheese (to hold the fort). The mix is spread over toasted buttered sourdough bread, wrapped in parchment paper, and then baked in a hot oven for fifteen to twenty minutes. Right out of the range, the toasted melty goodness is drizzled with some thyme honey and is enjoyed asap. It is a simple recipe that works wonders.
Here is what you need
- Sourdough bread. The wholesome tangy-flavored bread pairs perfectly with the cheese and thyme honey.
- Feta cheese. Don’t get any fat-free feta, it does not exist in Greece and tastes like plastic cheese. Always get a block of feta in brine and crumbled it yourself. Israeli and Bulgarian feta are also a good choice if you can't find Greek.
- Important note. Each feta has its own salt content. Some Greek grocers offer to try a piece before purchasing. I prefer mild-tasting, not salty feta cheese. If you buy prepackaged feta and discover it's too briny, immerse it in a bowl of fresh water for a day and the salt will be significantly reduced.
- Anthotyros cheese. Anthotyros is a traditional fresh soft white cheese produced in Greece. It is made with milk from sheep or goats or a combination of both. At home, we enjoy it for breakfast with honey and fruit, or over rusks with extra virgin olive oil, cut-up tomatoes, and fresh herbs. A similar cheese and a good substitute in this recipe is whole milk ricotta cheese.
- Kefalotyri cheese. This hard, salty white cheese is usually fried in olive oil for saganaki, or over pasta dishes. You can substitute with the very similar pecorino romano or parmesan cheese.
- Salted butter. Substitute with unsalted if you prefer.
- Honey. Get local, mild taste honey that fits your budget.
- Fresh thyme leaves. In Greece, thyme honey is widely available. You can find it in Greek grocery stores. In our grilled cheese recipe we just warm up the honey and let it get infused with the fresh thyme leaves while the grilled cheese cooks.
How to make it
Cut four slices of sourdough bread and spread some salted butter on both sides. Place a skillet over medium-high heat and toast both sides of bread slices.
While the bread toasts mix half a cup of crumbled feta with half a cup of anthotyro and one-third cup of grated kefalotyri.
Spread half of the mixture over half of the slices, top with another, press it down a little, and wrap tightly in parchment paper. Place the parchment paper parcel in a preheated oven and bake for fifteen to twenty minutes.
Meanwhile, in a small saucepan add the honey and the leaves from one or two sprigs of fresh thyme. Warm it up on very low heat and let it get infused with the herbs while waiting for your grilled cheese to be ready.
Remove the parcel from the oven, discard the parchment paper and place grilled cheese on a cutting board. Cut in half and serve immediately on plates with a drizzle of thyme honey on top and more thyme leaves.
Check out my Greek pantry staples
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Feta Grilled Cheese With Honey
- 4 slices sourdough bread
- ½ cup Greek feta crumbled
- ½ cup anthotyros cheese or Ricotta
- ⅓ cup kefalotyri cheese or Pecorino Romano grated
- 4 teaspoons salted butter
- ½ cup honey
- fresh thyme sprigs
- Cut four generous slices of sourdough bread and spread some salted butter on both sides.
- Place a skillet over medium-high heat and toast bread on both sides until golden.
- While the bread toasts, mix half a cup of crumbled feta cheese with half a cup of anthotyro and one-third cup of grated kefalotyri.
- Heat the oven to 390°F / 200°C
- Remove toasted bread from the skillet. Spread half of the mixture over one slice, Top with the other, press it down a little, and wrap tightly in parchment paper. Place it in the preheated oven and bake for fifteen to twenty minutes.
- Meanwhile, in a small saucepan, add the honey and the leaves from one or two sprigs of fresh thyme. Warm it up in low heat and let it infuse with the herbs while waiting for your grilled cheese to be ready.
- Remove the parcel from the oven, discard the parchment paper and place grilled cheese sandwiches on a cutting board. Cut in half and serve on plates with a drizzle of thyme honey on top and more thyme leaves.Enjoy!
- Feta cheese. Each feta has different salt content. If your prepackaged feta is too salty, immerse it in a bowl of fresh water for a day, and the salt will be significantly reduced.
- Anthotyros cheese. A good substitute is whole milk ricotta cheese.
- Kefalotyri cheese. Use grated pecorino romano or parmesan cheese instead.