Method

1. Remove cheese from packaging and pat dry with kitchen paper. You want the fritters to be half as thick as the cheese block so the first step is to cut each block right through to make 2 blocks the same width but half as thick. Now cut each piece into 4. You now have 8 rectangles all the same size. Each one will weigh about 50g.
2. On a clean dry workbench unwrap the phyllo pastry and extract 1 sheet. Cover the rest with a tea towel while you are working with the first sheet. Cut the sheet in half. Brush each half with olive oil and place one half on top of the other. Settle one piece of cheese in the centre of the oiled pastry. Shake over some rigani leaves. Now fold up the cheese like a parcel, tucking in the sides. Transfer the wrapped parcel to a plate. Cover with a dry cloth and proceed to do the same thing with the remaining 7 rectangles of cheese.
3. Once all the cheese is wrapped make the sauce. In a small frying pan, heat the honey with the water and the vinegar. Stir until the honey has melted. Bring to the boil and allow to boil for a minute then set it aside until you are ready to serve.
4. Preheat oven to 120°C (100°C fan-forced)
5. Choose a large non-stick frying pan with an ovenproof handle that will hold all the cheese parcels. And add some olive oil and heat it over a medium heat. Once hot quickly place the parcels in the pan. Cook on one side for about a minute, then turn and cook another minute. Transfer the frying pan to the oven for 5 minutes.
6. Whilst the fritters are in the oven reheat the sauce. It should look quite syrupy. Serve fritters onto warmed plates, and spoon over some sauce. Sprinkle with sesame seeds and a sprinkle of rigani and serve at once.

Serving suggestions

Serve with cucumber, mint, parsley, lemon or salad