Baked feta filo with honey

Cut the inch-thick block of feta in half, tip one piece on its side and cut down through the middle, then repeat, giving two thinner portions that each fit the filo.

Whisk melted butter and olive oil into an egg until emulsified.

Lay two sheets of filo on the counter and brush about 75% of the surface with the egg mixture. Turn the sheets so any cracks are near the bottom where the cheese goes.

Place the feta near the bottom, fold the bottom dough up over it and brush, fold both sides in to the edges of the cheese, brush again, and roll up into a tight package, seam side down.

Transfer to a Silpat-lined baking sheet, brush the tops with the egg mixture and optionally sprinkle white and black sesame seeds.

Bake in the center of a 425 degree oven about 20 minutes, until browned and crisp including the bottoms.

Transfer to a cutting board, cut in half with a mezzaluna, plate, and drizzle generously with honey.