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Oven-Fried Feta Rolls with Chili Honey

Crispy phyllo pastry rolls filled with a creamy feta-ricotta blend, baked until golden, and finished with a drizzle of chili honey for a sweet and spicy kick.
Calories:
Author: Sandra Myers

Ingredients

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 (12 strips total)
  • 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 medium bowl, mix feta, ricotta, and thyme until smooth and blended. Set aside.
  • Unroll the phyllo sheets and keep them covered with a damp towel. Cut each sheet in half lengthwise to make 12 strips.
  • Preheat the oven to 400°F (200°C). Place one strip on a work surface, brush lightly with melted butter or olive oil, and add about 1 tablespoon of filling near one end.
  • Fold the sides in and roll tightly. Place seam-side down on a parchment-lined baking sheet. Repeat with the rest.
  • Brush the tops with butter or oil and bake for 15–20 minutes, until golden and crisp.
  • Warm honey in a small saucepan over low heat, stir in chili flakes, and infuse for 1–2 minutes.
  • Cool the rolls slightly, then drizzle with chili honey or serve on the side. Garnish with thyme if you like.