Description
These Oven Fried Feta Rolls with Chili Honey are a delicious, crispy appetizer combining tangy feta and creamy ricotta cheese, wrapped in golden, flaky phyllo pastry. Drizzled with sweet and spicy chili honey, they’re the perfect balance of savory, creamy, and a touch of heat. A great choice for a party appetizer or a delightful snack.
Ingredients
Scale
For the Rolls:
- 8 oz feta cheese, crumbled (Choose high-quality feta for a bold, tangy flavor.)
- 1 cup ricotta cheese (Adds creaminess and balances the feta’s saltiness.)
- 1 tsp fresh thyme leaves (optional) (Provides a hint of earthy freshness.)
- 6 sheets phyllo pastry (Thawed if frozen, and cut in half lengthwise to create 12 smaller sheets.)
- ¼ cup melted butter or olive oil (Use for brushing the phyllo, creating a golden, crispy texture.)
For the Chili Honey:
- ¼ cup honey (Opt for a light, runny honey for easy drizzling.)
- ½ tsp red chili flakes (Adjust to taste for a milder or spicier kick.)
Instructions
- Prepare the Filling:
In a medium mixing bowl, combine the crumbled feta, ricotta cheese, and thyme leaves (if using). Stir until the mixture is well combined and smooth, ensuring the feta and ricotta are evenly distributed. Set aside. - Prep the Phyllo Pastry:
Unroll the phyllo pastry sheets and keep them covered with a damp kitchen towel to prevent drying out. Cut each sheet in half lengthwise to create 12 strips. - Assemble the Rolls:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place one strip of phyllo pastry on a clean work surface. Lightly brush it with melted butter or olive oil using a pastry brush.
Spoon about 1 tablespoon of the cheese filling near one end of the phyllo.
Fold the sides of the pastry inward, then roll it up tightly to form a neat roll.
Place the roll seam-side down on the prepared baking sheet. Repeat the process with the remaining phyllo and filling. - Bake the Rolls:
Arrange the rolls on the baking sheet, leaving a bit of space between them.
Brush the tops with more melted butter or oil for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and crispy. - Make the Chili Honey:
While the rolls are baking, warm the ¼ cup of honey in a small saucepan over low heat. Stir in the ½ tsp of red chili flakes and let the mixture warm for 1-2 minutes to infuse the flavors. Remove from heat. - Finish and Serve:
Once the rolls are baked to perfection, remove them from the oven and let them cool slightly.
Drizzle the warm chili honey over the rolls or serve it on the side for dipping.
Garnish with extra thyme leaves, if desired, for a touch of color and flavor.
Notes
- Keep the phyllo pastry covered with a damp towel while working to prevent it from drying out.
- If you prefer more heat, you can increase the amount of chili flakes in the honey.
- The rolls can be made ahead of time and stored in the fridge until ready to bake.
- Use a high-quality feta for the best flavor, as it’s the star ingredient of this recipe.
- You can substitute ricotta with goat cheese or cream cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg