Instructions

1. Preheat oven to 425°F (220°C). Line a baking tray with parchment.
2. Mix dry: In a large bowl, whisk together flour, baking powder, salt, and black pepper.
3. Grate butter: Take frozen butter and grate it on the large-hole side of a box grater directly into the flour mix. Toss lightly with your hands or a fork so the shreds are coated in flour and evenly dispersed. Fold in crumbled feta and chopped herbs.
4. Whisk the egg and ½ cup of cream together. Pour into the flour mixture. Stir gently with a fork or spatula until a shaggy dough forms. If it looks dry, add more cream a tablespoon at a time until it just holds together (slightly tacky is perfect).
5. Tip dough onto a floured surface. Pat into a rectangle, fold in half like a book, turn, and repeat 2–3 times to build layers. Pat down to 1¼ inches thick. Cut into 4-6 large rectangles depending how large you want them - press straight down with a knife to avoid pressing layers shut together),
6. Place the tray in the freezer for 15 min. Remove from freezer and brush tops with egg wash, being careful not to get the sides - this will prevent them from rising. Mix sesame seeds and za'atar together and sprinkle on the tops along with flaky salt. Bake at 425°F for 8 minutes, then lower heat to 350°F and bake another 6-8 minutes until tall, golden, and cooked through. Cool slightly before serving!
7. To make into a breakfast sandwich: layer a spoonful of labneh, arugula, drizzle of olive oil, squeeze of lemon, egg of your choice + meat of your choosing (omit if you like!)