Oven Fried Feta Rolls With Chili Honey (Print Version)

Crispy golden filo pastry rolls filled with creamy feta and fresh herbs, finished with a sweet and spicy chili honey drizzle.

# What You'll Need:

→ For the Feta Rolls

01 - 7 oz feta cheese
02 - 3.5 oz cream cheese, softened
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped
05 - 1 tsp lemon zest
06 - Freshly ground black pepper, to taste
07 - 6 sheets filo pastry
08 - 2 tbsp olive oil, plus extra for brushing

→ For the Chili Honey

09 - 3 tbsp honey
10 - 1-2 tsp chili flakes, to taste
11 - 1 tsp fresh lemon juice

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine feta cheese, cream cheese, parsley, dill, lemon zest, and black pepper in a medium bowl. Mix until fairly smooth with small feta chunks remaining.
03 - Place one sheet of filo pastry on a clean surface and brush lightly with olive oil. Top with a second sheet and brush again. Repeat to create a stack of three sheets.
04 - Cut the stacked filo sheets in half lengthwise to make two long strips. Place about 2 tablespoons of cheese mixture near one end of each strip.
05 - Fold the sides over the filling, then roll up tightly like a spring roll. Repeat with remaining filo and filling to make 12 rolls total.
06 - Place rolls seam-side down on the prepared baking sheet and brush tops with olive oil.
07 - Bake for 16-18 minutes, or until golden and crisp.
08 - Meanwhile, combine honey and chili flakes in a small saucepan over low heat. Warm gently for 2-3 minutes, then stir in lemon juice. Remove from heat.
09 - Drizzle warm chili honey over baked feta rolls and serve immediately.

# Expert Tips:

01 -
  • The contrast between shattering crisp pastry and cool creamy filling is absolutely addictive
  • That chili honey drizzle transforms something simple into something youll crave constantly
  • They look fancy but come together in under 40 minutes with almost zero hands on time
02 -
  • Filo pastry dries out incredibly fast so keep unused sheets covered with a slightly damp kitchen towel at all times
  • The cheese filling can be made up to 2 days ahead and stored in the refrigerator which actually helps the flavors meld together
03 -
  • If your filo sheets tear simply patch them with another small piece and keep going once baked no one will notice the difference
  • Room temperature cheese filling spreads much easier than cold so take it out of the fridge 30 minutes before you start assembling

Go Back