Oven Fried Feta Rolls (Printable Version)
# What You'll Need:
→ Phyllo Rolls
01 -
10 sheets phyllo pastry, thawed
02 -
200g crumbled feta cheese
03 -
50g cream cheese (optional for creaminess)
04 -
1 tablespoon finely chopped fresh mint (optional)
05 -
2 tablespoons finely chopped sun-dried tomatoes or roasted red peppers (optional)
06 -
4 tablespoons olive oil or melted butter (for brushing)
07 -
2 tablespoons sesame seeds (white or mixed)
08 -
1 teaspoon chili flakes (adjust to taste)
→ Chili Honey Drizzle
09 -
3 tablespoons honey
10 -
1/2 teaspoon chili flakes (adjust to preference)
11 -
1/2 teaspoon lemon juice or apple cider vinegar
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
02 -
In a mixing bowl, blend crumbled feta, optional cream cheese, fresh mint, and sun-dried tomatoes or roasted peppers until evenly mixed but slightly chunky for texture.
03 -
Place one phyllo sheet on a clean surface and cover remaining sheets with a damp towel. Brush the sheet lightly with olive oil or melted butter, then layer 1–2 more sheets on top, brushing each with oil or butter.
04 -
Spoon the filling near one edge of the layered phyllo. Fold sides over the filling and roll tightly into a cigar shape. Position seam-side down on the baking sheet. Repeat with remaining sheets and filling.
05 -
Brush the tops of the rolls with additional oil or butter. Sprinkle generously with sesame seeds and chili flakes for added crunch and spice.
06 -
Bake for 18 to 22 minutes, turning the baking sheet halfway, until rolls are crisp and golden brown.
07 -
While baking, gently warm honey in a small saucepan. Stir in chili flakes and lemon juice or vinegar. Simmer for 1–2 minutes, then remove from heat and cool slightly.
08 -
Let the rolls rest for 2 to 3 minutes after baking. Drizzle warm chili honey over the rolls just before serving. Optionally garnish with fresh mint.
# Helpful Notes:
01 -
Keep unused phyllo covered with a damp towel to prevent drying. Avoid overfilling rolls to maintain crispness. For best results, use high-quality feta and brush phyllo layers thoroughly with oil or butter.