# What You'll Need:
→ Dairy
01 - Feta cheese, block-style — 7 oz
→ Breading
02 - Large eggs — 2
03 - All-purpose flour — 1/2 cup
04 - Panko breadcrumbs — 1 cup
05 - Dried oregano — 1/2 teaspoon
06 - Freshly ground black pepper — 1/4 teaspoon
→ Topping & Garnish
07 - Honey — 2 tablespoons
08 - Fresh herbs (parsley, dill, or mint), finely chopped — 2 tablespoons
09 - Lemon zest — zest of 1/2 lemon (optional)
→ For Baking
10 - Olive oil — 1 tablespoon (for drizzling or spraying)
# Directions:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly brush or spray with olive oil to prevent sticking.
02 - Trim the feta block and cut into 1/2-inch thick slabs or large cubes to ensure uniform cooking and crisping.
03 - Arrange three shallow bowls: place the flour in the first, the beaten eggs in the second, and the panko combined with oregano and black pepper in the third.
04 - Working one piece at a time, dredge each feta in flour, shaking off excess; dip into the beaten eggs, then press firmly into the panko mixture to form an even crust. For extra crunch, repeat the egg and panko steps to double-coat.
05 - Place the breaded pieces on the prepared sheet spacing them so air can circulate. Lightly drizzle or spray the tops with olive oil to promote deep browning.
06 - Bake in the center of the oven for 18 to 20 minutes, turning once halfway through, until the panko is deep golden and crisp and the cheese is warmed but still holds shape.
07 - Transfer the hot crusted feta to a platter, drizzle with honey, scatter the chopped herbs and lemon zest, and serve immediately with warm pita, roasted vegetables, or a fresh salad.
