|2 or 3||phyllo pastry — sheets|
|100 g||butter — melted|
|1 block (200 - 250g)||halloumi — chopped into 8-10 sticks|
|40 - 50 ml||honey — runny|
|40 - 50 ml||za'atar spice|
|fresh thyme — garnish|
Preheat the oven to 180 °C.
Brush a sheet of phyllo pastry with melted butter and fold it in half.
Using a sharp knife or scissors, cut the pastry in half and in half again, so you have four equal rectangles of phyllo pastry.
Lay a stick of halloumi on one end of a phyllo rectangle and roll into a cigar-like shape, encasing the halloumi in pastry.
Repeat with the remaining phyllo sheets until you have used all the halloumi sticks.
Fill a baking tray with your halloumi parcels and brush with melted butter.
Bake for 30 minutes or until golden and beautiful.Remove from the oven, drizzle each one with 5 ml (1 tsp) honey and top with a 5 ml (1 tsp) sprinkle of za’atar spice.
Garnish with curly stems of fresh thyme and enjoy.
You can freeze the unbaked version. Take out of the freezer to thaw at least two hours before baking.