Phyllo-wrapped feta with cumin, poppy, or caraway seeds and honey recipe

The salty, briny flavor of feta goes surprisingly well with honey, a combination that contemporary Greek chefs have been experimenting with for about the last decade. This recipe is a variation on several cheese-based specialties that are traditional Greek mezedes. One of those specialties is saganaki, its most common iteration the pan-fried cheese that is a traditional and popular Greek dish; the other is baked cheese, either crumbled and baked in a small pan, or wrapped in parchment paper or phyllo, sometimes seasoned with herbs, spices, or vegetables. Melting cheese, wrapped in phyllo or not and regardless of the additions, is always a welcome dish on my Greek table!