Preheat your oven to 200c

Melt the butter in a small saucepan and put to one side.

Grab a sheet of phyllo and lay it out vertically. Leaving a 2 inch gap from the edge closest to you, spread the olive tapenade into a rough rectangle about the size of the block of feta.

Place the feta on top of the tapenade and cover with the harissa.

Now brush the whole surface of the phyllo sheet with the melted butter, using a pastry brush (a finger works well too!).

Fold the exposed edge of the pastry over the feta, and then continue to fold away from you. Fold the sides in and continue until you have a rectangular parcel and the feta is completely covered.

Repeat the same process using the second sheet of phyllo. Spread the entire surface with butter, place the wrapped feta on top and fold up.

Once you have the finished parcel, brush all over with the remaining butter and transfer to a baking tray. Place into the oven for 15-20 mins until golden brown.

Remove from the oven, allow to cool for 5 mins, then drizzle with the honey and sprinkle with sesame seeds. Serve warm and enjoy!