Description
These Oven Fried Feta Rolls with Chili Honey are crispy, golden phyllo pastries filled with savory feta, fresh dill, and garlic, baked to perfection and served with a sweet and spicy honey drizzle. Perfect as an appetizer or snack, they bring together flaky textures and bold flavors in every bite.
Ingredients
Feta Roll Filling
- 8 ounces feta cheese, crumbled
- 2 tablespoons fresh chopped dill
- 1 clove garlic, grated
Phyllo Dough
- 16-20 sheets frozen phyllo dough, thawed
- 1 tablespoon extra virgin olive oil, plus more for brushing
Chili Honey Sauce
- 1 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons chili flakes
- 1/2 teaspoon cumin seed
- 1/3 cup honey
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425° F (220° C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Feta Filling: In a medium bowl, combine the crumbled feta cheese, fresh chopped dill, and grated garlic. Stir to mix evenly for a flavorful filling.
- Prepare Olive Oil for Brushing: Pour about 1/4 cup of extra virgin olive oil into a small bowl; this will be used to brush the phyllo dough layers and rolls for a crispy, golden finish.
- Assemble the Rolls: Lay one sheet of thawed phyllo dough on a clean surface, folding it in half crosswise. Brush the edges lightly with olive oil to help seal them during rolling. Place about 1 rounded tablespoon of the feta filling on the short end of the dough. Roll the dough over the filling, folding in the sides burrito-style to enclose the filling completely. Place the finished roll seam-side down on the prepared baking sheet. Repeat this process to make 12 to 16 rolls depending on phyllo sheet count.
- Brush Rolls with Olive Oil: Lightly brush the tops of each phyllo roll with olive oil to promote even browning and crispness when baking.
- Bake: Bake the rolls in the preheated oven for approximately 20 minutes, or until the rolls are beautifully golden brown and crisp on top.
- Prepare Chili Honey Sauce: While the rolls bake, melt together the salted butter, 1 tablespoon extra virgin olive oil, chili flakes, and cumin seeds in a small skillet over medium heat. Cook gently for 1 to 2 minutes until fragrant but not burnt. Remove from heat and stir in the honey until well combined.
- Serve: Remove the rolls from the oven and serve warm, paired with the chili honey sauce either for dipping or drizzling to add a sweet and spicy kick.
Notes
- Handle phyllo dough carefully as it dries out quickly; keep unused sheets covered with a damp towel while assembling.
- Adjust chili flakes quantity according to your heat preference for the chili honey sauce.
- These rolls can be made ahead and reheated in the oven to retain crispness.
- For a dairy-free version, consider replacing feta with a plant-based cheese alternative.
