Oven-Fried Feta Rolls with Chili Honey
These Oven-Fried Feta Rolls with Chili Honey are crispy phyllo pastry rolls filled with a creamy feta and ricotta mixture, baked until golden, and finished with a sweet-and-spicy honey drizzle. A light yet flavorful Mediterranean-inspired appetizer perfect for parties, brunch, or entertaining.
Equipment
- baking sheet
- parchment paper
- Mixing bowl
- pastry brush
- small saucepan
Ingredients
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1 tsp fresh thyme leaves (optional)
- 6 sheets phyllo pastry, cut in half lengthwise (12 strips)
- 1/4 cup melted butter or olive oil (for brushing)
- 1/4 cup honey
- 1/2 tsp red chili flakes
Instructions
- In a medium bowl, combine crumbled feta, ricotta, and thyme. Mix until smooth and evenly blended.
- Cut each phyllo sheet in half lengthwise to create 12 strips. Keep the sheets covered with a damp towel while working.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush one phyllo strip with melted butter or olive oil, add about 1 tablespoon of filling near one end, fold sides inward, and roll tightly. Place seam-side down on the baking sheet.
- Brush the tops with additional butter or oil and bake for 15–20 minutes until golden and crispy.
- Warm honey in a small saucepan over low heat and stir in chili flakes. Heat for 1–2 minutes, then remove from heat.
- Drizzle chili honey over warm rolls or serve on the side for dipping. Garnish with extra thyme if desired.
Notes
Keep phyllo sheets covered with a damp towel while assembling to prevent drying. Avoid overfilling to prevent tearing. For extra crispiness, broil 1–2 minutes at the end of baking. Adjust chili flakes to control spice level. Best served warm for maximum crunch.