Oven Fried Feta Rolls (Print Page)

Golden filo rolls stuffed with feta and herbs, finished with spicy chili honey drizzle.

# What You Need:

→ For the Feta Rolls

01 - 7 oz feta cheese, crumbled
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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine feta cheese, cream cheese, parsley, dill, lemon zest, and black pepper. Mix until fairly smooth with some small feta chunks remaining for texture.
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 until you have a stack of three sheets. Cut the stack in half lengthwise to make two long strips.
04 - Place about 2 tablespoons of the cheese mixture near one end of each strip. 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.
05 - Place rolls seam-side down on the prepared baking sheet and brush tops with olive oil.
06 - Bake for 16-18 minutes, or until golden and crisp.
07 - Meanwhile, in a small saucepan over low heat, combine honey and chili flakes. Warm gently for 2-3 minutes, then stir in lemon juice. Remove from heat.
08 - Drizzle the warm chili honey over the baked feta rolls and serve immediately.

# Expert Tips:

01 -
  • The honey cuts through the salty feta in a way that makes people pause mid conversation
  • They look impressive but come together faster than you can order takeout
  • Everyone gets their own perfectly portioned little package of crispy heaven
02 -
  • Filo dries out shockingly fast, keep the stack you are not working with covered with a barely damp kitchen towel
  • The honey drizzle is best made right before serving, reheating it changes the texture
  • These need to be eaten hot and crisp, they lose their charm as they sit
03 -
  • Use a pastry brush for the olive oil, it gives you even coverage with less waste
  • Let the honey cool slightly before drizzling so it clings rather than runs off

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