Oven Fried Feta Rolls (Printable Version)

Golden filo rolls filled with creamy feta and herbs, finished with a sweet chili honey drizzle.

# What You'll 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

# Step-by-Step:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine crumbled feta cheese, softened cream cheese, chopped parsley, chopped 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 to create a stack of three sheets. Cut the stack in half lengthwise to create 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 the completed rolls seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to promote even browning.
06 - Bake for 16-18 minutes, or until the filo pastry is golden brown and crispy. Keep an eye on them during the last few minutes to prevent over-browning.
07 - While the rolls bake, combine honey and chili flakes in a small saucepan over low heat. Warm gently for 2-3 minutes, stirring occasionally. Remove from heat and stir in fresh lemon juice.
08 - Drizzle the warm chili honey over the freshly baked feta rolls. Serve hot for the best texture and flavor experience.

# Expert Advice:

01 -
  • The contrast between crispy filo and creamy, tangy feta is absolutely addictive
  • You get restaurant-quality results with zero deep-frying mess in your kitchen
02 -
  • Filo pastry dries out incredibly fast so cover whatever you are not using with a barely damp towel
  • The chili honey thickens as it cools so warm it gently right before drizzling if needed
03 -
  • Work quickly and confidently with filo since hesitation leads to tearing
  • The chili honey can be made up to a week ahead and stored at room temperature

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