Oven Fried Feta Rolls With Chili Honey (Printable Version)

Crispy pastry rolls filled with creamy feta and herbs, topped with sweet spicy chili honey drizzle.

# What You 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

# How to Make It:

01 - Preheat 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.
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.
05 - Repeat with remaining filo and filling to make 12 rolls in total. 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 Advice:

01 -
  • The crispy shatter of filo against creamy filling is absolutely addictive
  • They look fancy but come together in under 40 minutes
  • The chili honey creates that perfect sweet spicy balance everyone reaches for first
02 -
  • Work quickly with filo pastry as it dries out and becomes impossible to fold within minutes
  • The rolls are best eaten immediately while the pastry is at its crispest
  • Do not skip brushing oil between every single layer or the layers will not separate properly
03 -
  • Freeze uncooked rolls on the baking sheet, then transfer to a bag and bake from frozen, adding 2 to 3 minutes
  • If the pastry starts browning too quickly, tent loosely with foil for the last few minutes
  • Sprinkle flaky sea salt over the honey drizzle for a stunning sweet salty finish

Go Back