Oven Fried Feta Rolls Chili (Print-Friendly Format)
Crispy phyllo rolls with feta, fresh herbs, and a sweet-spicy chili honey drizzle make a perfect appetizer or snack.
# Ingredients You’ll Need:
→ Pastry
01 -
8 sheets phyllo pastry
→ Cheese Filling
02 -
200 g feta cheese, crumbled
03 -
1 tablespoon fresh dill, finely chopped
04 -
1 tablespoon fresh mint, finely chopped
05 -
1 teaspoon lemon zest
06 -
Freshly ground black pepper, to taste
→ For Brushing
07 -
3 tablespoons olive oil, divided
→ Chili Honey Drizzle
08 -
60 ml honey
09 -
1 tablespoon chili flakes
10 -
1 tablespoon lemon juice
# How to Make It:
01 -
Preheat oven to 190°C and line a baking sheet with parchment paper.
02 -
Combine crumbled feta, chopped dill, chopped mint, lemon zest, and black pepper in a medium bowl. Mix until evenly blended.
03 -
Place one sheet of phyllo pastry on a clean, dry surface and brush lightly with olive oil. Layer a second sheet on top and brush again with oil.
04 -
Cut the stacked phyllo sheets into 4 equal strips lengthwise. Place approximately 1 tablespoon of feta mixture at the end of each strip.
05 -
Fold the sides over the filling and roll up tightly to form a cylinder, ensuring the filling is enclosed. Place seam-side down on the prepared baking sheet.
06 -
Continue with the remaining phyllo sheets and cheese mixture, brushing each sheet with olive oil, filling, and rolling as above.
07 -
Brush the tops of the assembled rolls with remaining olive oil. Bake for 18–20 minutes or until golden brown and crisp.
08 -
While rolls bake, gently warm honey, chili flakes, and lemon juice in a saucepan over low heat until runny. Stir occasionally and set aside.
09 -
Allow rolls to cool for 5 minutes. Drizzle with the warm chili honey or serve the sauce alongside for dipping.
# Extra Tips:
01 -
Handle phyllo pastry quickly and keep unused sheets covered to prevent drying out.