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Danielle Lachana

Greece is renowned worldwide for its excellent honey and the island of Rhodes, largest of the Dodecannese group and fourth largest island in Greece, is no exception - in fact it is also home to the only bee museum in Greece http://www.mel.gr/en/content.asp?id=4 , which receives over 10,000 visitors per year.

The cuisine of the Dodecannese islands is distinguished by its particular use also of spices and piquant flavours which are often used to produce a unique combination of sweet and savoury such as in today's dish. Delicious in its simplicity, it requires only a minimal number of ingredients and is quick to make as an appetizer or snack. It is known predominantly as 'Meliasti' due to the use of honey ('meli' is the Greek word for honey).

For a lower-calorie version, instead of frying, you can bake in a preheated, moderate oven at 180^o C (350^o F, Gas Mark 4) for around 15 minutes until golden brown and crisp before adding the honey sauce.

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RECIPE

METHOD

If the Feta is a little wet, dry it well using absorbent kitchen paper. Cut into 4 rectangles about 1 cm thick.

Lightly toast the sesame seeds until golden brown and fragrant either in a large, preferably non-stick, frying pan over medium heat, shaking now and again (takes about 5 minutes), or in a preheated, moderate, oven at 170^o C ( 325^o F, Gas Mark 3), spread out on a baking sheet, for about 15 minutes.

Keeping three of the filo sheets covered in the meantime so that they do not dry out, cut one filo sheet into quarters and brush each piece with olive oil. Put 2 pieces of the quartered sheet on top of each other, place the Feta in the centre. then top with the remaining 2 sheets wrapping each block of feta with the filo rather like an envelope. Repeat in turn with the remaining three sheets.

Pour the olive oil into a large frying pan to a depth corresponding to around half the depth of the feta parcels. Put over high heat and when the oil is hot fry the parcels until golden brown on both sides and crispy. Remove and drain on kitchen paper.

Heat the honey with the vinegar and water in a small pan, stirring to combine.

Drizzle the honey sauce liberally over the Feta parcels and sprinkle with the sesame seeds.

Best served hot.

On Rhodes this dish is often accompanied by a glass of Souma, a very strong drink which turns white when water is added to it like ouzo, but which is much stronger and not for the faint-hearted! A 'safer' alternative would be a glass of the local internationally award-winning sparkling ''Kair'' wine.

Kali orexi! Enjoy!