Introduction
Looking for a show-stopping appetizer that’s crispy, creamy, and a little spicy? These Oven-Fried Feta Rolls with Chili Honey are the ultimate crowd-pleaser—golden, flaky phyllo wrapped around salty feta, baked until crisp, and drizzled with sweet-heat chili honey.
Perfect for parties, holiday gatherings, or a fancy snack, these rolls are easy to make but look (and taste!) like they came from a gourmet restaurant. Plus, they’re ready in just 30 minutes—so you can spend less time cooking and more time enjoying!
Why You’ll Love These Feta Rolls
- Crunchy outside, melty inside – Phyllo bakes into shatteringly crisp layers around creamy feta.
- Sweet & spicy finish – Chili honey adds the perfect balance to salty cheese.
- Impressive but easy – No deep frying, just simple assembly and baking.
- Make-ahead friendly – Assemble ahead and bake when ready.
- Vegetarian & adaptable – Swap in goat cheese or add herbs for variation.
Step-by-Step Recipe
Ingredients (Makes 12 rolls)
For the Feta Rolls:
- 8 oz block feta cheese, cut into 12 sticks (½-inch thick)
- 6 sheets phyllo dough, thawed
- 4 tbsp butter, melted
- 1 tsp dried oregano (or thyme)
- Black sesame seeds (optional, for crunch)
For the Chili Honey:
- ¼ cup honey
- ½ tsp crushed red pepper flakes (adjust to taste)
- 1 tsp lemon juice
- Pinch of salt
For Serving:
- Fresh thyme or mint leaves
- Extra chili flakes
Step 1: Prep the Feta & Phyllo
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Cut feta into 12 sticks (about ½-inch thick and 2 inches long).
- Lay 1 phyllo sheet on a clean surface, brush lightly with melted butter, and sprinkle with oregano.
- Layer a second sheet on top, buttering again.
Step 2: Roll & Bake
- Cut the stacked phyllo into 4 strips (about 3 inches wide).
- Place a feta stick at the end of each strip and roll up tightly, tucking in the sides.
- Place seam-side down on the baking sheet. Brush tops with more butter and sprinkle with sesame seeds (if using).
- Bake for 15–18 minutes until golden and crisp.
Step 3: Make the Chili Honey
- Warm honey in a small saucepan (or microwave) for 20 seconds.
- Stir in red pepper flakes, lemon juice, and salt.
Step 4: Serve
- Drizzle rolls with chili honey and garnish with fresh herbs.
- Serve immediately while crispy!
Pro Tip: For extra flair, add orange zest to the honey or a pinch of smoked paprika for depth.
FAQs
Q: Can I use goat cheese instead?
A: Yes! Goat cheese is softer—freeze for 15 minutes before rolling for easier handling.
Q: How do I prevent phyllo from drying out?
A: Cover unused sheets with a damp towel while working.
Q: Can I make these ahead?
A: Assemble (unbaked) and refrigerate up to 1 day—bake just before serving.
Q: Is there a vegan version?
A: Use vegan feta and butter, and agave instead of honey.
Q: What dips pair well?
A: Try tzatziki, whipped feta, or a garlic yogurt sauce.
Tips for the Best Feta Rolls
- Work quickly with phyllo – It dries out fast.
- Don’t overstuff – Too much cheese can leak during baking.
- Double the chili honey – You’ll want extra for drizzling!
- Serve warm – They’re best fresh from the oven.
Common Mistakes to Avoid
- Using cold feta – Room temp is easier to cut neatly.
- Skipping the butter layers – Ensures phyllo crisps evenly.
- Burning the phyllo – Check at 12 minutes; ovens vary.
Conclusion
These Oven-Fried Feta Rolls with Chili Honey are the perfect combo of crunchy, salty, sweet, and spicy—a guaranteed hit at any gathering. With minimal ingredients and maximum flavor, they’re proof that the best appetizers are often the simplest.
Print
Oven-Fried Feta Rolls with Chili Honey: Crispy, Cheesy, & Irresistible
- Total Time: 40 mins
Description
Imagine starting your next family gathering or holiday brunch with a tray of these Oven-Fried Feta Rolls with Chili Honey
Ingredients
8 ounces feta cheese, crumbled
2 tablespoons fresh chopped dill
1 clove garlic, grated
18 sheets frozen phyllo dough, thawed
1 tablespoon extra virgin olive oil, plus more for brushing
1 tablespoon salted butter
1 ½ teaspoons chili flakes
½ teaspoon cumin seed
⅓ cup honey
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the filling by mixing the crumbled feta, dill, and grated garlic in a bowl.
Prepare the phyllo sheets by placing one sheet on a clean surface, folding it in half, and brushing the edges with olive oil.
Add the filling to one end of the folded sheet, roll tightly, and tuck in the sides. Place seam-side down on the baking sheet. Repeat for all rolls.
Brush the rolls with more olive oil and bake for about 20 minutes until golden brown and crispy.
Prepare the chili honey sauce: Melt butter with olive oil in a small saucepan, add chili flakes and cumin seeds, and sauté until fragrant. Remove from heat and stir in the honey.
Serve warm with the chili honey sauce for dipping.
