Crispy Feta Rolls with Chili Honey (Print Version)
# Ingredients:
→ For the Rolls
01 -
8 ounces feta cheese, crumbled
02 -
1 cup ricotta cheese
03 -
1 teaspoon fresh thyme leaves (optional)
04 -
6 sheets phyllo pastry, thawed if frozen and cut in half lengthwise
05 -
1/4 cup melted butter or olive oil, for brushing
→ For the Chili Honey
06 -
1/4 cup honey
07 -
1/2 teaspoon red chili flakes
# Instructions:
01 -
In a medium bowl, combine crumbled feta, ricotta cheese, and thyme leaves (if using). Stir until well mixed and smooth.
02 -
Unroll the phyllo sheets and keep covered with a damp kitchen towel to prevent drying. Cut each sheet in half lengthwise to create 12 strips.
03 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
04 -
Place one strip of phyllo on a work surface and brush lightly with melted butter or oil. Spoon about 1 tablespoon of cheese filling near one end. Fold sides inward, then roll up tightly. Place seam-side down on the baking sheet. Repeat with remaining phyllo and filling.
05 -
Brush tops with more butter or oil. Bake for 15-20 minutes until golden brown and crispy.
06 -
While rolls bake, warm honey in a small saucepan over low heat. Stir in chili flakes and warm for 1-2 minutes to infuse flavors.
07 -
Let rolls cool slightly, then drizzle with warm chili honey or serve it on the side for dipping. Garnish with extra thyme leaves if desired.
# Notes:
01 -
Keep phyllo covered with a damp towel while working to prevent drying out
02 -
For more heat, increase the amount of chili flakes in the honey
03 -
The rolls can be assembled ahead and refrigerated until ready to bake