4 sheets of commercial phyllo
4 Tbs. butter, melted
6 Tbs. Greek feta, crumbled
Freshly ground black pepper to taste
2 Tbs. mint leaves, julienned
Oil for frying
4-6 Tbs. Greek honey


Make sure the phyllo is at room temperature and keep it covered. Using a fork, mix together the feta, pepper and mint. Take the first phyllo sheet and place it vertically in front of you. Brush with butter. Spread one-fourth of the feta mixture across the bottom, leaving about half an inch of phyllo as a border on the bottom and sides. Fold the bottom flap over the feta filling and fold in the sides. Roll up the pastry into a tight cylinder, about as thick as a woman’s index finger. Brush the edge with a little water to seal closed. Set aside and continue with remaining phyllo and feta. In a shallow frying pan over medium high flame, heat about 1 inch of neutral-flavored oil. Fry the flutes gently until light golden and crisp. Remove and drain for a few minutes on paper towels. Drizzle generously with honey and serve.


Serves 2


  • Diane Kochilas

    Diane Kochilas is a consulting chef at top Greek restaurants, including Pylos in New York City, Axia in New Jersey, Avli in Chicago and Volos in Toronto. Most recently, she opened Boukiés Restaurant in the East Village of Manhattan, offering a bevy of Greek specialties and illuminating the Greek-Mediterranean tradition of serving meze or small plates. Learn more about the chef at