oven fried feta chili honey

Oven fried feta rolls with chili honey are the dish I turn to when I want a satisfying snack that wows everyone at the table but doesn't require deep frying or hours in the kitchen. Crisp phyllo pastry wraps around vibrant herbs and tangy feta cheese, then gets a golden bake and a drizzle of spicy honey for a perfect bite.

I first made these for a late summer gathering and everyone was hooked the sweet heat of the chili honey makes them unforgettable

Gather Your Ingredients

• Phyllo pastry: Thin sheets that bake up shatteringly crisp, handle gently and keep covered to avoid drying out
• Feta cheese: Crumbled for creamy tang, select a block for freshest flavor and crumble yourself
• Fresh dill: Chopped for bright flavor, pick dark green sprigs for best freshness
• Fresh mint: Chopped for cool herby notes, avoid wilted or yellow leaves
• Lemon zest: For zippy citrus essence, always use an unwaxed lemon and zest just the outer yellow skin
• Black pepper: Freshly ground for mild heat, grind right before using for full aroma
• Olive oil: To crisp and brown the phyllo, a fruity extra virgin oil adds a nice undertone
• Honey: For the chili drizzle, opt for a floral or wildflower kind for depth
• Chili flakes: For subtle heat, use fresh and vibrant colored flakes for best flavor
• Lemon juice: In the honey glaze gives tang and brightness, squeeze fresh if you can

How to Make It

Prep the Oven and Pan:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius and line a baking sheet with parchment paper to prevent sticking

Mix the Feta Filling:

In a medium bowl combine crumbled feta, chopped dill, chopped mint, lemon zest, and black pepper. Stir thoroughly so the herbs and zest are mixed evenly throughout the cheese

Layer and Oil the Phyllo:

Lay out one sheet of phyllo on a clean dry surface. Lightly brush it with olive oil. Try to coat the whole sheet without soaking it. Place a second sheet directly on top and brush again with oil. Repeat until all sheets are used

Cut the Pastry Strips:

Using a sharp knife, cut the stacked phyllo sheets lengthwise into four even strips. This gives enough width to hold the filling but still roll up neatly

Portion and Fill:

Spoon about one tablespoon of feta mixture onto one end of each strip. Keep the filling toward one edge to make rolling easier

Roll and Seal:

Fold the long sides of each strip gently over the filling, then roll up into a small cylinder. Be sure to tuck in the edges as you go, so the cheese stays securely inside

Arrange on the Baking Sheet:

Place each rolled cylinder seam side down on the parchment lined baking sheet. Brush the tops with a bit more olive oil for added crunch

Bake Until Golden:

Slide the tray into your preheated oven. Bake for eighteen to twenty minutes until the phyllo turns beautifully golden and crispy. Check around the fifteen minute mark as some ovens run hot

Warm the Chili Honey:

While the rolls bake, gently heat honey, chili flakes, and lemon juice in a small saucepan over low heat. Stir until the honey loosens up with a floral, spicy aroma. Remove from heat right when it turns runny, do not simmer or it can thicken too much

Cool and Serve:

Allow the rolls to cool just until they are warm to the touch. This keeps the filling from running out. Drizzle generously with your warm chili honey right before serving

My kids love helping roll these up and always sneak some of the fresh herbs while we cook. The honey chili drizzle is my favorite part & I could eat it on everything.

Flavor Boosters

Try grating fresh zucchini into the filling in summer for moisture and color—just squeeze dry first. In winter, add a spoonful of caramelized onions for richness. Use whichever soft herbs are at their peak at the market. Taste your feta before using as saltiness levels vary widely.

Serving Suggestions

Present these rolls on a platter with extra chili honey for dipping. Pair with a citrusy green salad for a light lunch. Add toasted sesame seeds or crushed pistachios on top after baking for a party upgrade.

Creative Twists

If you are out of feta try creamy ricotta or goat cheese for a milder flavor. Dill and mint offer signature fragrance but flat leaf parsley or chives work in a pinch. No phyllo? Use spring roll wrappers for a crisp bite or even very thin lavash bread. Follow the recipe to fill and roll but do not bake—freeze until solid then store for easy last minute snacking or party prep.

Every time I serve these at a gathering, people ask for the recipe. The rolls are oven crisped to golden perfection with a chili honey drizzle for an unforgettable bite.

Common Questions About This Recipe

→ What type of cheese is best for these rolls?

Feta cheese is recommended for its tangy flavor and crumbly texture, which pairs well with herbs and phyllo pastry.

→ Can I prepare the rolls ahead of time?

Yes, assemble the rolls in advance and refrigerate. Bake them fresh when ready to serve for best crispiness.

→ Is it possible to use different herbs?

Fresh dill and mint complement feta nicely, but you can substitute with parsley, chives, or oregano as desired.

→ How spicy is the chili honey?

The chili honey is moderately spicy, but you can adjust the chili flakes to suit your preference for heat.

→ What can I serve alongside these feta rolls?

Pair with fresh salads, Greek yogurt dips, olives, or as a savory addition to a Mediterranean-style platter.