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Oven Fried Feta Rolls with Chili Honey

Crispy, flaky phyllo dough cigars filled with a creamy feta and walnut center, baked until golden and drenched in a sticky, sweet, and spicy hot honey glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 rolls
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Feta Filling
  • 8 oz feta cheese block in brine, drained and crumbled
  • 3 tbsp cream cheese softened
  • 0.25 cup walnuts finely crushed
  • 1 tsp fresh thyme or mint finely chopped
Pastry
  • 10-12 sheets phyllo dough thawed
  • 0.5 cup unsalted butter melted
Chili Honey Glaze & Garnish
  • 0.5 cup honey
  • 1-2 tsp crushed red pepper flakes adjust to taste
  • 1 tbsp sesame seeds toasted
  • 1 tbsp fresh herbs for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix crumbled feta, cream cheese, crushed walnuts, and chopped herbs into a thick paste.
  3. Cut the unrolled phyllo stack in half into long rectangles. Keep covered with a slightly damp towel.
  4. Place one phyllo rectangle down, brush with melted butter. Place a second rectangle on top, brush with butter again.
  5. Shape 2 tbsp of the feta mixture into a 3-inch log. Place near the bottom edge of the phyllo.
  6. Fold the bottom up, fold the sides in, and roll tightly into a cigar shape. Repeat with remaining filling.
  7. Place rolls seam-side down on the baking sheet. Brush tops generously with melted butter.
  8. Bake for 18-22 minutes until deeply golden brown and crispy.
  9. While baking, gently heat the honey and red pepper flakes in a small pot for 3-5 minutes. Remove from heat.
  10. Remove rolls from oven, transfer to a serving plate, and immediately drizzle with chili honey. Garnish with sesame seeds and fresh herbs. Serve hot.

Notes

To prep ahead, you can assemble the rolls, freeze them on a baking sheet, and then store in a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.