oven fried feta chili honey (Recipe for Printing)
Baked phyllo rolls stuffed with feta, dill, mint, and lemon zest offer crispy texture balanced by chili honey. Ideal for spring gatherings or as a summer appetizer. Save & click.
# What You Need:
→ Phyllo Rolls
01 -
8 sheets phyllo dough
02 -
7 ounces 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
07 -
3 tablespoons olive oil, divided
→ Chili Honey
08 -
1/4 cup honey
09 -
1 tablespoon chili flakes
10 -
1 tablespoon fresh lemon juice
# How to Make It:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper.
02 -
In a medium bowl, mix crumbled feta, chopped dill, chopped mint, lemon zest, and a generous pinch of black pepper until evenly blended.
03 -
Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush the surface with olive oil, place a second sheet on top, and brush again with oil.
04 -
Cut the stacked phyllo sheets lengthwise into four equal strips.
05 -
Spoon about one tablespoon of feta filling onto the end of each strip. Fold the sides over the filling and roll tightly into a cylinder, making sure the filling is completely sealed.
06 -
Place each roll seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil.
07 -
Repeat the layering, cutting, filling, and rolling process with the remaining phyllo sheets and filling until all ingredients are used.
08 -
Bake in the preheated oven for 18 to 20 minutes, or until the rolls are golden brown and crisp.
09 -
While the rolls bake, place honey, chili flakes, and lemon juice in a small saucepan. Warm over low heat, stirring occasionally, until slightly runny.
10 -
Allow baked rolls to cool slightly before serving with a drizzle of chili honey.
# Extra Tips:
01 -
Work with one or two phyllo sheets at a time to prevent them from drying out.