Oven Fried Feta Rolls Chili Honey
Crispy oven-baked feta rolls filled with fresh herbs and tangy lemon zest, served with a sweet and spicy chili honey drizzle for an irresistible appetizer.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet lined with parchment paper
- 1 medium bowl
- 1 small saucepan
- 1 brush for oiling phyllo pastry
Ingredients
- 8 sheets phyllo pastry
- 7 oz feta cheese crumbled
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh mint chopped
- 1 teaspoon lemon zest
- Freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- 1/4 cup honey
- 1 tablespoon chili flakes
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix crumbled feta, dill, mint, lemon zest, and black pepper until combined.
- Place one sheet of phyllo pastry on a clean surface and lightly brush with olive oil; layer a second sheet on top and brush with oil.
- Cut the layered phyllo into 4 equal lengthwise strips.
- Place about one tablespoon of the feta mixture at the end of each strip, fold sides over, and roll into cylinders, sealing the filling inside.
- Place rolls seam-side down on the baking sheet and brush tops lightly with olive oil. Repeat with remaining sheets and filling.
- Bake rolls for 18-20 minutes until golden and crispy.
- Meanwhile, warm honey, chili flakes, and lemon juice in a small saucepan over low heat until slightly runny, stirring occasionally.
- Remove rolls from the oven and let cool slightly.
- Drizzle warm chili honey over rolls before serving or serve alongside as a dipping sauce.
Notes
- Handle phyllo pastry gently to avoid tears.
- Substitute herbs or cheeses like halloumi or goat cheese for variations.
- Prepare and freeze rolls uncooked for make-ahead convenience.
- Adjust baking time when baking from frozen.
- Pairs well with fresh green salads.