Oven Fried Feta Rolls With Chili Honey

The first time I made these feta rolls, I was rushing to prepare something for unexpected guests who had just called to say they were dropping by. I had a block of feta sitting in my fridge and a package of filo pastry that I'd bought weeks ago meaning to make baklava. These rolls came together in minutes and disappeared even faster.

Last summer my neighbor Maria brought over a jar of her homemade chili honey after tasting these at my garden party. She confessed she'd been making feta burek for years but never thought to roll them smaller or add the spicy sweet finish. Now she serves them at every family gathering and her grandchildren ask for them by name.

Ingredients

• 200 g feta cheese: Buy a block and crumble it yourself rather than using pre crumbled which has anti caking agents
• 100 g cream cheese softened: This binds the filling and keeps it from oozing out during baking
• 2 tbsp fresh parsley finely chopped: Flat leaf parsley has better flavor than curly here
• 1 tbsp fresh dill finely chopped: Dill and feta are a classic Mediterranean pairing
• 1 tsp lemon zest: Use a microplane to get just the yellow part none of the bitter white pith
• Freshly ground black pepper: Feta is salty enough so skip adding extra salt
• 6 sheets filo pastry: Keep them covered with a damp towel while you work to prevent drying out
• 2 tbsp olive oil plus extra for brushing: A neutral oil works but olive adds authentic Mediterranean flavor
• 3 tbsp honey: A lighter honey like clover or acacia lets the chili shine through
• 1 to 2 tsp chili flakes: Start with 1 teaspoon and adjust after tasting the warm honey
• 1 tsp fresh lemon juice: This brightens the honey and cuts through the richness

Instructions

Preheat and prepare your baking station:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper having everything ready before you start working with the filo prevents stress and dried out pastry

Mix the cheese filling:

Combine feta cream cheese parsley dill lemon zest and black pepper in a medium bowl mixing until fairly smooth but leaving some small feta chunks for texture taste and adjust seasonings if needed

Layer the filo sheets:

Place one filo sheet on your work surface brush lightly with olive oil add another sheet brush again then top with a third sheet youll have two stacks of three layers each

Cut and fill the pastry strips:

Cut each stacked section in half lengthwise creating four long strips total place about 2 tablespoons of cheese mixture near one end of each strip leaving a small border

Roll them up tight:

Fold the sides over the filling like an envelope then roll forward tightly like a spring roll the tighter you roll the less likely they are to unwrap during baking

Prepare for baking:

Place all 12 rolls seam side down on your prepared baking sheet and brush the tops generously with olive oil this helps them achieve that deep golden color

Bake until golden and crisp:

Bake for 16 to 18 minutes until the filo is shattering crisp and deeply golden all over rotating the pan halfway through for even coloring

Make the chili honey while they bake:

Warm the honey and chili flakes in a small saucepan over very low heat for 2 to 3 minutes stirring constantly then remove from heat and stir in the lemon juice

Finish and serve immediately:

Let the rolls cool for just 2 minutes then drizzle with the warm chili honey and serve while still crisp and hot through the center

Pin It

My daughter now requests these for her birthday dinner every year instead of cake. She says the combination of crispy salty and sweet spicy is better than any dessert. Last year she helped me roll them and her technique was already better than mine.

Make Ahead Magic

You can assemble the rolls completely freeze them unbaked on a baking sheet until firm then transfer to a freezer bag. Bake from frozen adding 3 to 4 minutes to the cooking time no need to thaw first. I always keep a batch in my freezer for emergency entertaining.

Herb Variations

Mint and oregano work beautifully as substitutes or additions to the parsley and dill. Sometimes I add finely chopped fresh spinach when I want to pretend these are slightly healthier. In winter when fresh herbs are expensive I've used a combination of dried herbs with good results just reduce the amount to about 1 teaspoon total.

Serving Suggestions

These shine as part of a larger meze spread alongside hummus tzatziki and olives. They're also substantial enough to serve as a light main with a big green salad for lunch. I've even chopped them into bite sized pieces for cocktail hour though they disappear so fast you might want to make a double batch.

• Pair with a crisp white wine like Assyrtiko or Pinot Grigio
• Extra lemon wedges on the side let guests adjust acidity
• Keep the chili honey warm in a small serving dish for easy drizzling

Pin It

These rolls have become my go to for every occasion from casual weeknight dinners to elegant parties. Something about that first crispy bite followed by the creamy center and spicy sweet finish just makes people happy.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can prepare the feta rolls ahead and refrigerate them for up to 24 hours before baking. The chili honey drizzle should be made fresh just before serving for best flavor and texture.

→ What's the best way to prevent the filo from drying out?

Keep unused filo sheets covered with a damp cloth while working. Brush each sheet lightly with oil immediately before using, and work quickly to assemble the rolls before they dry out.

→ Can I use different herbs in the filling?

Absolutely! Fresh mint, oregano, or even a bit of fresh mint would work well. The key is to use fresh herbs that complement the feta cheese and lemon zest.

→ How do I adjust the spiciness level?

Start with 1 teaspoon of chili flakes and taste the honey mixture. Add more gradually until you reach your desired heat level. Remember that the flavor will develop as it sits.

→ What's the best way to serve these rolls?

Serve immediately after drizzling with the warm chili honey. They're best enjoyed fresh from the oven, but can be reheated briefly if needed. Great with a simple green salad or as part of a meze platter.