Oven Fried Feta Rolls with Chili Honey

I wrap creamy feta and ricotta in crispy phyllo, bake them until golden, and drizzle them with a sweet‑spicy chili honey—an appetizer that’s as elegant as it is addictive.

Why You’ll Love This Recipe

I love how these rolls deliver big flavor with minimal effort. They’re light yet satisfying—thanks to the crisp phyllo and creamy cheese—and topped with chili honey that balances salty and sweet in every bite. Perfect for parties or a cozy snack, they always feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Feta cheese

• Ricotta cheese

• Fresh thyme (optional)

• Phyllo pastry sheets

• Butter or olive oil (for brushing)

• Honey

• Red chili flakes

• (Optional: garlic, fresh dill)

Directions

1. Prepare the filling. In a bowl, combine crumbled feta, ricotta, and thyme (if using). Mix until creamy and well blended

2. Assemble the rolls. Preheat the oven to 400 °F (200 °C). Place a phyllo sheet on a work surface, brush with butter or oil, then add ~1 Tbsp of cheese mixture near one end. Fold in the sides and roll tightly. Lay seam-side down on a parchment-lined baking sheet. Repeat with remaining sheets

3. Bake. Brush the tops with butter or oil and bake for 15–20 minutes, or until golden and crispy .

4. Make chili honey. In a small saucepan over low heat, warm honey and stir in chili flakes. Once infused, remove from heat

5. Serve. Drizzle the warm chili honey over the rolls or serve it on the side for dipping.

Servings and timing

• Yield: 8–12 rolls (varies by sheet count)

• Prep time: ~10 minutes

• Cook time: 15–20 minutes

• Total time: About 25–30 minutes

Variations

• Cheese swap: Use goat cheese or cream cheese instead of ricotta for a different texture .

• Herb mix: Substitute thyme with rosemary, oregano, or fresh dill for extra aroma

• Make it spicy: Add minced jalapeño or chili paste to the filling, or increase chili flakes in the drizzle

• Add greens: Fold in spinach or kale (lightly sautéed) for a veggie boost .

• Use puff pastry: Swap phyllo for puff pastry for a flakier bite

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F oven for 5–7 minutes to regain crispiness. I avoid microwaving to prevent sogginess . You can also freeze unbaked rolls—freeze flat, then bake from frozen, adding 5–7 extra minutes

FAQs

Can I prepare these ahead of time?

I sometimes assemble them in advance and refrigerate; when baking, I’ll add a few extra minutes to ensure they crisp up nicely.

Is it okay to freeze before baking?

Yes—I freeze unbaked rolls sealed on a tray, then bake them from frozen by adding about 5–7 minutes to the bake time .

What else can I drizzle instead of honey?

Maple syrup or agave work too, but the chili‑honey combo gives such a perfect balance of sweet and heat.

Can these be made gluten‑free?

Absolutely. Use gluten‑free phyllo pastry to keep the recipe friendly for gluten‑avoidant diets

How do I keep phyllo from drying out?

I cover unchanged phyllo sheets with a damp towel while working—this stops them from cracking

Conclusion

I cherish how these feta rolls look gourmet but come together quickly and effortlessly. They balance creamy, crispy, sweet, and spicy in every bite. Whether I’m hosting guests or craving a savory snack, they disappear fast—and always leave everyone asking for more.

Print