Description
Oven-Fried Feta Rolls with Chili Honey
Flaky, golden phyllo rolls filled with tangy feta and creamy ricotta, finished with a warm drizzle of sweet-spicy chili honey. Perfect as an appetizer, brunch treat, or show-stopping snack.
Ingredients
Filling:
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1 cup crumbled feta cheese (Greek or Bulgarian, drained if needed)
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½ cup ricotta cheese (full-fat preferred)
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Freshly ground black pepper, to taste
Phyllo & Assembly:
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8 sheets phyllo pastry (thawed)
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3 tbsp melted butter or olive oil (or 50/50 mix)
Chili Honey Glaze:
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¼ cup honey
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½–1 tsp red chili flakes (adjust to taste)
Optional Variations & Garnishes:
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Fresh herbs (dill, mint, chives)
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Sun-dried tomatoes or Kalamata olives
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Toasted pine nuts or walnuts
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Balsamic glaze or garlic-herb butter in place of chili honey
Instructions
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Preheat & Prep:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
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Make the Filling:
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In a medium bowl, combine feta, ricotta, and black pepper. Mash with a fork until mostly smooth.
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Prepare the Phyllo:
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Keep unused sheets covered with plastic wrap and a lightly damp towel.
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Lay one sheet flat, brush with butter/oil. Stack a second sheet on top and brush again.
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Cut & Fill:
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Slice double-layer phyllo into ~4×6-inch rectangles.
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Place a teaspoon of filling near the bottom edge of each rectangle.
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Roll the Phyllo:
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Fold left and right sides over filling. Roll from bottom to top snugly. Place seam-side down on baking sheet.
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Bake:
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Brush tops with more butter/oil. Bake 15–20 minutes until deep golden and crisp.
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Make Chili Honey:
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While baking, warm honey and chili flakes over low heat 2–3 minutes. Let sit briefly to infuse.
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Serve:
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Drizzle warm chili honey over hot rolls. Serve immediately.
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Notes
-
Preheat & Prep:
-
Preheat oven to 400°F (200°C).
-
Line a baking sheet with parchment paper.
-
-
Make the Filling:
-
In a medium bowl, combine feta, ricotta, and black pepper. Mash with a fork until mostly smooth.
-
-
Prepare the Phyllo:
-
Keep unused sheets covered with plastic wrap and a lightly damp towel.
-
Lay one sheet flat, brush with butter/oil. Stack a second sheet on top and brush again.
-
-
Cut & Fill:
-
Slice double-layer phyllo into ~4×6-inch rectangles.
-
Place a teaspoon of filling near the bottom edge of each rectangle.
-
-
Roll the Phyllo:
-
Fold left and right sides over filling. Roll from bottom to top snugly. Place seam-side down on baking sheet.
-
-
Bake:
-
Brush tops with more butter/oil. Bake 15–20 minutes until deep golden and crisp.
-
-
Make Chili Honey:
-
While baking, warm honey and chili flakes over low heat 2–3 minutes. Let sit briefly to infuse.
-
-
Serve:
-
Drizzle warm chili honey over hot rolls. Serve immediately.
-