Set up three shallow bowls: bowl 1 — 200 g all-purpose flour mixed with pepper; bowl 2 — 3 medium eggs, lightly whisked; bowl 3 — 200 g sesame seeds.

Pat the 6 slices of feta cheese (2–3 cm / about 1 inch thick) dry with a paper towel.

Working one slice at a time, dredge a feta slice in the flour, turning to coat all sides; shake off excess flour.

Dip the floured slice into the whisked eggs, allowing excess egg to drip off.

Press the egg-coated slice into the sesame seeds so the seeds adhere on all sides; place the coated slice on a plate. Repeat steps 3–5 for all slices.

Pour sunflower oil into a frying pan for shallow frying (enough to cover the pan bottom) and heat over medium heat until hot but not smoking.

Fry the coated feta slices in the hot oil, in batches if needed, until golden brown on both sides, turning once (about 2–4 minutes per side). Do not overcrowd the pan.

Transfer fried slices to paper towels to drain excess oil.

Serve immediately with honey drizzled on top or on the side.