Description
Crispy feta rolls filled with a tangy and aromatic mixture, topped off with a sweet and spicy chili honey sauce. Perfect as an appetizer or side dish for any gathering.
Ingredients
8 oz feta cheese (crumbled)
2 tbsp fresh dill (chopped)
1 clove garlic (grated)
16–20 sheets phyllo dough (thawed)
Olive oil (for brushing)
1 tbsp butter
1 tbsp olive oil
1–2 tsp chili flakes
½ tsp cumin seeds
⅓ cup honey
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Combine the crumbled feta, chopped dill, and grated garlic in a bowl until well mixed.
Stack 2 phyllo sheets on top of each other and cut into 4 strips each to make 16 strips total.
Brush each phyllo strip lightly with olive oil.
Place a small portion of the feta mixture at the bottom of each strip, roll tightly, and arrange seam-side down on the baking sheet.
Repeat until all feta is used.
Brush the rolls with a mix of butter and olive oil.
Bake for 12–15 minutes or until golden and crispy.
While the rolls bake, heat chili flakes, cumin seeds, and a small amount of oil in a small saucepan over medium heat for 1–2 minutes, then stir in honey to create a smooth chili honey sauce.
Drizzle the sauce over the rolls or serve it on the side for dipping.
Notes
For a crunchier texture, consider using a second baking sheet to arrange the rolls without touching.
You can prepare the phyllo and filling ahead of time and refrigerate until ready to bake.
Leftover chili honey can be stored in the fridge for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: Mediterranean