Oven Fried Feta Rolls Chili Honey (Printable Version)
Golden phyllo logs packed with feta and soft ricotta, baked crispy and topped with that sweet chili honey drip.
# What You'll Need:
→ For the Rolls
01 -
Cut 6 phyllo pastry sheets down the center so you've got strips, thawing first if they're frozen
02 -
1/4 cup olive oil or melted butter for brushing
03 -
1 teaspoon fresh thyme leaves if you want
04 -
1 cup ricotta cheese
05 -
8 ounces feta, crumbled up
→ For the Chili Honey
06 -
1/2 teaspoon chili flakes
07 -
1/4 cup honey
# Steps to Follow:
01 -
Set rolls out, cool briefly, then either spoon some warm chili honey on top or put it on the side for dunking. Toss on some more thyme if you feel like it.
02 -
While the rolls bake, put honey into a little pan over low heat. Add chili flakes and keep it warm for a minute or two so the flavor comes out.
03 -
Brush more butter or oil over the tops. Pop them in the oven for 15 to 20 minutes till they're golden and crunchy.
04 -
Lay out a strip of phyllo, brush on some butter or oil, then plop a spoonful of the cheese blend at one end. Fold the sides in and roll it up tight. Set it seam-down on your lined tray and go again with the rest.
05 -
Get your oven fired up to 400°F (200°C) and cover a baking sheet with parchment paper.
06 -
Take the phyllo sheets, cut them lengthways so you get 12 strips, and keep them under a damp towel so they don't dry out.
07 -
Grab a mixing bowl. Toss in the crumbled feta, ricotta, and if you want, some thyme. Mix till it all comes together nice and smooth.
# Additional Notes:
01 -
Always keep your phyllo under a damp towel while you work or it'll dry fast
02 -
Love spicy? Just toss in extra chili flakes with your honey
03 -
You can get these ready ahead of time and chill until it's go-time to bake