Crispy Baked Feta Rolls with Chili Honey Drizzle
Golden, flaky phyllo pastry wrapped around creamy feta cheese and fresh herbs, baked until perfectly crispy and finished with a sweet and spicy chili honey drizzle. These irresistible Greek-inspired appetizers are perfect for spring entertaining or as an elegant starter.
Ingredients
- 200g feta cheese, crumbled
- 6 sheets phyllo pastry, thawed
- 60g unsalted butter, melted
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 spring onion, finely sliced
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 3 tablespoons honey
- 1 teaspoon red chili flakes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame seeds
Instructions
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a bowl, combine the crumbled feta, fresh dill, mint, spring onion, black pepper, and lemon zest. Mix gently until well combined.
Place one sheet of phyllo on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again with butter.
Cut the layered phyllo in half lengthwise to create two strips.
Place 2 tablespoons of the feta mixture at the bottom of each strip. Fold in the sides and roll up tightly into a cigar shape.
Place the rolls seam-side down on the prepared baking sheet. Repeat with remaining phyllo and filling to make 6 rolls.
Brush the tops of the rolls with remaining melted butter and sprinkle with sesame seeds.
Bake for 16-18 minutes until golden brown and crispy.
While the rolls bake, prepare the chili honey drizzle by warming the honey with olive oil and chili flakes in a small saucepan over low heat for 2 minutes.
Remove the feta rolls from the oven and let cool for 2 minutes. Arrange on a serving platter and drizzle generously with the warm chili honey. Serve immediately.
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