Description
These Oven Fried Feta Rolls with Chili Honey are a crispy, golden appetizer featuring flaky phyllo pastry filled with a flavorful feta and herb mixture. Finished with a warm, sweet, and spicy chili honey drizzle, they make a perfect combination of savory and sweet with a hint of heat.
Ingredients
Scale
Feta Rolls
- 8 sheets of phyllo pastry
- 200 g 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
Chili Honey
- 1/4 cup honey
- 1 tablespoon chili flakes
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the rolls.
- Prepare the feta filling: In a medium bowl, combine the crumbled feta cheese, chopped dill, chopped mint, lemon zest, and a generous pinch of freshly ground black pepper. Mix thoroughly to evenly distribute all ingredients.
- Prepare the phyllo pastry layers: On a clean, dry surface, lay out one sheet of phyllo pastry and brush it lightly with olive oil. Place a second sheet on top and brush it with olive oil as well to create layered sheets.
- Cut the pastry: Slice the layered phyllo sheets into 4 equal lengthwise strips to form the bases for rolling the filling.
- Add the filling: Spoon about one tablespoon of the feta mixture onto one end of each strip.
- Roll the pastry: Fold the sides over the filling to enclose it, then roll the pastry tightly into cylinders, making sure the filling is sealed inside.
- Arrange the rolls: Place the rolls seam-side down on the prepared baking sheet to prevent them from unrolling during baking.
- Brush with olive oil: Lightly brush the tops of the rolls with the remaining olive oil. Repeat the layering, filling, and rolling process with the remaining phyllo sheets and feta mixture.
- Bake the rolls: Bake in the preheated oven for 18-20 minutes or until the rolls are golden brown and crispy.
- Prepare the chili honey: While the rolls bake, combine honey, chili flakes, and lemon juice in a small saucepan. Warm over low heat, stirring occasionally, until the mixture is slightly runny and well combined.
- Cool the rolls: Remove the baked rolls from the oven and allow them to cool slightly before serving.
- Serve: Drizzle the warm chili honey over the rolls or serve it on the side for dipping to enjoy a perfect balance of savory, sweet, and spicy flavors.
Notes
- Handle phyllo pastry carefully as it is delicate and can dry out quickly; keep unused sheets covered with a damp towel.
- You can adjust the amount of chili flakes in the honey to make the dish more or less spicy according to your preference.
- Serve these rolls warm for the best texture and flavor.
- This recipe pairs well with a crisp green salad or as an appetizer for Mediterranean-themed meals.
- Leftover chili honey can be refrigerated and gently reheated before serving.
