For the feta:
- 400 gr feta, halved into slices of 200 gr each
- 3 sheets of filo pastry
- 1 tbsp Aegina pistachios, cleaned and roughly crushed
- Olive oil for frying
For the sauce:
- 100 ml Mavrodaphne wine
- 200 ml dry white Agiorgitiko wine
- 2 tsp sweet Corinthian currants
- 2 tbsp thyme honey
- 2 drops mastic (mastiha) oil
For the sauce: In a small saucepan, mix the two wines and reduce by half over medium-high heat. Add the honey and stir gently until the mixture thickens, which should take approximately 1 minute. Remove from heat, add currants and mastic oil, and set aside to cool.
For the feta: Cut one of the filo sheets in half horizontally. Lay out another sheet of filo on your work surface and place the half-sheet near the bottom end to reinforce the pocket. Place one of the slices of feta about 3 cm from the bottom end, on top of the two sheets, and fold into an envelope by bringing in the 3 cm fold, the sides and then flipping over until the feta is snuggly wrapped. Repeat with the remaining filo and feta.
In a frying pan large enough to fit both feta pockets, heat 1 cm of olive oil over medium-high heat and lightly fry for 2 minutes on the fold side and another 1 minute on the other side, until golden brown. Rest on a plate lined with paper towels for about a minute before serving with a generous dollop of sauce and a sprinkling of pistachio.