Description
Crispy, golden Oven-Fried Feta Rolls with Chili Honey are filled with creamy feta and ricotta, baked until perfectly crunchy, then drizzled with warm sweet-spicy chili honey. An easy yet impressive appetizer ready in just 35 minutes.
Ingredients
Scale
For the Rolls
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1 tsp fresh thyme leaves (optional)
- 6 sheets phyllo pastry (cut in half lengthwise to make 12 strips)
- ¼ cup melted butter or olive oil
For the Chili Honey
- ¼ cup honey
- ½ tsp red chili flakes (adjust to taste)
Instructions
- In a bowl, mix feta, ricotta, and thyme until well combined and creamy.
- Cut phyllo sheets in half lengthwise to create 12 strips. Keep covered with a damp towel.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place one phyllo strip on a flat surface and brush lightly with melted butter or oil.
- Spoon about 1 tablespoon of filling near one end. Fold sides inward and roll tightly.
- Place seam-side down on the baking sheet. Repeat with remaining strips.
- Brush tops with additional butter or oil.
- Bake 15–20 minutes until golden brown and crispy.
- While baking, warm honey in a small saucepan over low heat. Stir in chili flakes and heat 1–2 minutes.
- Drizzle chili honey over baked rolls or serve on the side for dipping.
Notes
- Keep phyllo covered to prevent drying and cracking.
- Do not overfill to avoid bursting during baking.
- Reheat in a 350°F oven for 5–8 minutes to maintain crispiness.
- Spice level can be adjusted to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 145 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 20 mg