If there’s one pastry I haven’t forgotten from my visit to Greece, it’s “God’s pastry.” The name, by the way, is from Greco—a Greek restaurant here in Israel—where it is one of the most popular dishes.
However, in Greece, after asking several times what they called it, I received a shrug and the answer that it doesn’t really have a name — it’s just always been there.
Either way, the Greco name stuck with me and fits it perfectly. This is truly an incredible pastry, a combination of extremes: crispy phyllo dough and tender cheese that melts slightly when heated, the sweet honey and salty feta (or another salty cheese of your choice — see notes).
This crazy combination of bold sweetness, gentle saltiness, toasted sesame, and crunchy dough turns each bite into something you can’t describe. So few ingredients, and so much flavor.
And this time I’m bringing you this pastry in its most wonderful version — the mini. I love these not only because they’re small, beautiful, and easy to hold, but also because there’s a bit of culinary logic behind it: there’s more crispy dough wrapping the cheese in every bite. Just don’t skimp on the honey — it’s what ties everything together.
- Made it? I’d love to see and share — tag me so I can see how yours turned out.