Description
These Oven Fried Feta Rolls with Chili Honey are a delightful appetizer featuring crispy, golden phyllo pastry filled with a creamy feta, dill, and garlic mixture. Served with a spicy, sweet chili honey dipping sauce, they offer a perfect balance of savory and sweet flavors that will impress at any gathering.
Ingredients
Scale
Feta Roll Ingredients
- 8 oz feta cheese, crumbled
- 2 tbsp fresh chopped dill
- 1 clove garlic, grated
- 16-20 sheets frozen phyllo dough, thawed
- 1 tbsp extra virgin olive oil, plus more for brushing
Chili Honey Sauce Ingredients
- 1 tbsp salted butter
- 1-2 tsp chili flakes
- 1/2 tsp cumin seed
- 1/3 cup honey
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Feta Filling and Roll Phyllo: In a bowl, mix the crumbled feta cheese, fresh chopped dill, and grated garlic until well combined. Take one sheet of thawed phyllo dough, brush it lightly with olive oil, add a spoonful of the feta mixture along the edge, then roll the phyllo sheet tightly around the filling. Place the rolled phyllo on the prepared baking sheet. Repeat with remaining sheets and filling.
- Bake the Rolls: Brush the tops of the rolls with additional olive oil to help them crisp and brown in the oven. Bake for about 20 minutes or until the phyllo is golden brown and crisp.
- Make Chili Honey Sauce: While rolls are baking, melt the salted butter in a small saucepan over low heat. Add the chili flakes and cumin seeds, stirring gently to infuse the flavors. Remove from heat and stir in the honey to combine into a smooth sauce.
- Serve: Once the feta rolls are golden and crispy, serve them warm alongside the chili honey sauce for dipping or drizzling for a sweet and spicy kick.
Notes
- Make sure to thaw the phyllo dough properly and cover unused sheets with a damp cloth to prevent drying out.
- Adjust chili flakes quantity in the honey sauce to suit your preferred spice level.
- For extra crispiness, brush each layer of phyllo with olive oil before adding the filling.
- These rolls are best served warm but can be reheated gently in the oven if needed.
