2 pieces of feta cheese cut into rectangles, with a thickness of approximately half a centimetre
1 filo pastry
1 egg white, lightly beaten
1 tsp sesame seeds
3-4 tsp grape molasses
olive oil for frying
Wrap the pieces of feta cheese in the filo and create small packets. Brush the beaten egg on the filo wherever you want it to stick while wrapping.
Put the packets in the freezer for 1 hour so that the feta cheese can solidify in order to prevent it from crumbling when frying.
When it is time to prepare the saganaki, remove the feta packages from the freezer and take off the cling film. Begin the process by allowing the white sesame seeds to brown in a small pan, without oil over medium heat. Stir constantly with a circular motion. As soon as the sesame seeds start to pop (approximately 1 minute) remove them from the pan and set them aside to use as garnish. Heat the olive oil in the pan over medium heat and add the feta cheese packets straight from the freezer and constantly turn them using a spatula for 3 minutes until brown and uniform in colour. Drain the packets on absorbent paper and then put them in a dish, pour the grape molasses over and sprinkle with the browned sesame seeds.
NOTE: Instead of grape molasses you can use honey or the syrup from a spoon sweet or any other sweet or sweet-and-sour sauce of your liking.