Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Step 2

In a bowl, combine the feta, egg, yogurt and 1 Tbsp chopped mint. Set aside your filling.

Step 3

In a small pot on the stove, or in the microwave, melt the butter.

Step 4

Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

Step 5

Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3 inches wide and 14 inches long.

Step 6

Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

Step 7

Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

Step 8

Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

Step 9

Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving.