• Half of 1 package (16 ounces) frozen phyllo dough, thawed
  • 5 Tablespoons olive oil
  • 1 ¼ Cup (about 10 ounces) feta cheese, coarsely crumbled
  • 2 Packages (6 ounces each) Driscoll’s Raspberries
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. honey
  • Black pepper
  • Flaky sea salt
  1. ARRANGE 1 oven rack in the center of oven and ARRANGE second oven rack in bottom third of oven.
  2. PREHEAT oven to 375°F.
  3. LINE a baking sheet with parchment paper.
  4. PLACE 2 sheets of phyllo dough onto prepared baking sheet.
  5. BRUSH top phyllo sheet lightly with olive oil.
  6. ROTATE 2 more sheets of phyllo dough at a right angle and PLACE onto stack of phyllo dough.
  7. BRUSH top phyllo sheet lightly with olive oil.
  8. CONTINUE stacking phyllo sheets while ALTERNATING directions and BRUSHING with olive oil after each second sheet.
  9. PLACE 1 ¼ cup crumbled feta cheese onto center of phyllo sheets and LEAVE a 2-inch border all around edge.
  10. RESERVE and SET ASIDE 1/3 cup raspberries from 2 packages (6 ounces each).
  11. ARRANGE remaining raspberries over feta.
  12. SPRINKLE 1 tablespoon fresh thyme leaves over feta.
  13. DRIZZLE with 1 tablespoon honey.
  14. SEASON to taste with pepper.
  15. FOLD edges of phyllo toward center and LEAVE raspberries and feta exposed.
  16. BRUSH edges of phyllo lightly with olive oil.
  17. PLACE galette on bottom rack and BAKE 15 minutes.
  18. RAISE galette to center rack and BAKE 15 minutes longer or until phyllo is golden brown.
  19. SPRINKLE with flaky sea salt.
  20. ALLOW galette to cool to room temperature.
  21. SPRINKLE reserved raspberries over galette.
  22. SERVE immediately.