Oven-Fried Feta Rolls with Chili Honey
These Oven-Fried Feta Rolls are a culinary delight, offering an exquisite blend of textures and tastes. Imagine a crispy, golden phyllo exterior giving way to a warm, creamy interior of savory feta and rich ricotta. Each bite is then perfectly complemented by a drizzle of sweet and subtly spicy chili-infused honey, creating an appetizer or light meal that is both comforting and sophisticated.
Prep Time
20 minutes
Cook Time
15-20 minutes
Total Time
35-40 minutes
Servings
Makes 12 rolls (serves 4-6 as an appetizer)
Keywords
Why This Recipe Delivers
- Achieves a satisfying crispy texture without deep frying, making it a healthier option.
- Combines salty feta, creamy ricotta, and a sweet-spicy honey drizzle for an addictive flavor profile.
- Impressive presentation makes it perfect for entertaining, yet it's surprisingly simple to prepare.
- Versatile as an elegant appetizer, a light lunch, or a sophisticated brunch item.
- The use of phyllo pastry creates incredibly light and flaky layers.
Ingredients
- 225 g (8 oz) feta cheese, crumbled
- 240 g (1 cup) ricotta cheese
- 5 mL (1 tsp) fresh thyme leaves (optional)
- 6 sheets phyllo pastry (standard size, cut in half lengthwise to make 12 strips)
- 60 mL (¼ cup) melted butter or olive oil (for brushing)
- 60 mL (¼ cup) honey
- 2.5 mL (½ tsp) red chili flakes (adjust to taste)
Instructions
- In a medium mixing bowl, combine the crumbled feta cheese, ricotta cheese, and fresh thyme leaves, if using. Mix thoroughly with a fork or spatula until the cheeses are smoothly incorporated and the thyme is evenly distributed. This ensures a consistent flavor profile in every bite. Set the filling aside.
- Carefully unroll the phyllo pastry sheets. Using a sharp knife or kitchen scissors, cut each standard phyllo sheet in half lengthwise to create twelve individual strips. Immediately cover the unused phyllo strips with a slightly damp kitchen towel. Phyllo dries out very quickly when exposed to air, becoming brittle and difficult to work with.
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. This also helps in achieving an even crisp on the bottom of the rolls.
- Take one strip of phyllo pastry and lay it flat on a clean work surface. Brush the entire surface lightly but evenly with a small amount of melted butter or olive oil. This is crucial for achieving that signature golden, flaky crust.
- Spoon approximately 15 mL (about 1 tablespoon) of the prepared cheese filling onto one end of the phyllo strip, leaving a small border. Carefully fold the long sides of the phyllo strip inwards over the filling, then starting from the filled end, roll the phyllo strip up tightly to form a compact log.
- Place the assembled roll seam-side down on the prepared baking sheet. This technique helps to seal the roll during baking, preventing the filling from escaping. Repeat this process with the remaining phyllo strips and cheese filling, arranging the rolls with a small space between each.
- Lightly brush the tops of all the assembled rolls with any remaining melted butter or olive oil. This extra layer of fat contributes to a richer color and a supremely crispy texture.
- Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes, or until the rolls are beautifully golden brown and visibly crispy. Keep a close eye on them during the last few minutes to avoid over-browning.
- While the feta rolls are baking, prepare the chili honey. In a small saucepan, gently warm the honey over low heat. Add the red chili flakes and stir continuously for 1 to 2 minutes. Warming the honey allows the chili flakes to infuse their subtle heat and flavor more effectively. Remove the saucepan from the heat once infused.
- Once the feta rolls are baked to perfection, remove them from the oven. Arrange them on a serving platter. Drizzle the warm chili honey generously over the crispy rolls, or serve the honey on the side for individual dipping, as preferred. Garnish with a few fresh thyme leaves for an added aromatic touch, if desired.
Tools You’ll Need
- Mixing bowl
- Fork or spatula
- Sharp knife or kitchen scissors
- Damp kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Small saucepan
- Measuring spoons and cups
Essential Success Tips
- Keep phyllo covered: Always keep unused phyllo sheets covered with a damp towel to prevent them from drying out and becoming brittle, which makes them prone to tearing.
- Brush evenly: Don't skimp on brushing each phyllo strip with butter or oil. Even coverage is key to achieving uniform crispiness and a beautiful golden color.
- Don't overfill: A modest amount of filling (around 15 mL or 1 tablespoon) per roll ensures that the phyllo can be rolled tightly without bursting and bakes evenly.
- Roll tightly: Roll the phyllo strips as tightly as possible to create a compact roll that holds its shape and prevents the filling from escaping during baking.
- Watch the oven: Ovens can vary. Keep a close eye on the rolls during the last few minutes of baking to ensure they reach a perfect golden-brown without burning.
Professional Cooking Secrets
- For enhanced flavor, infuse the melted butter or olive oil with a crushed garlic clove or a pinch of dried oregano before brushing onto the phyllo. Remove solids before use.
- Experiment with different types of honey, such as orange blossom or acacia, to subtly alter the aromatic profile of the chili honey. For an extra kick, add a tiny dash of smoked paprika to the honey.
- Consider adding a finely grated lemon zest (2.5 mL or ½ tsp) to the cheese filling for a bright, refreshing counterpoint that cuts through the richness of the cheeses and honey.
Notes
- Storage: Leftover feta rolls are best enjoyed fresh. However, they can be stored in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven or oven at 180°C (350°F) for 5-8 minutes to restore crispiness.
- Make-Ahead Tip: You can assemble the rolls a few hours in advance. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Add a few extra minutes to the baking time.
- Variations: For a Mediterranean twist, add a pinch of dried mint or finely chopped sun-dried tomatoes to the cheese filling.
Frequently Asked Questions
Can I use frozen phyllo dough?
Yes, absolutely! Most phyllo pastry sold in stores is frozen. Ensure you thaw it properly according to package instructions, usually overnight in the refrigerator, before unrolling and using. This prevents it from cracking.
What can I substitute for feta or ricotta cheese?
While feta and ricotta are key to the dish's flavor, you could try a blend of goat cheese and cream cheese for a tangier, richer alternative. For a less salty option, a mild farmer's cheese or cottage cheese (well-drained) could replace ricotta, but the overall profile will change.
How can I make this dish spicier?
To increase the heat, simply add more red chili flakes to the honey. You can also experiment with a very small pinch of cayenne pepper in the honey, or even a tiny amount of finely minced fresh bird's eye chili for a more immediate and intense heat.
Nutrition Facts (Per Serving)
Per serving (approx. 3 rolls): Calories: 380, Protein: 18g, Fat: 25g, Carbohydrates: 25g, Fiber: 1g, Sodium: 580mg. (Estimates vary based on exact brands and quantities.)
Allergy Information
Contains dairy (feta, ricotta, butter) and gluten (phyllo pastry). For a gluten-free version, look for gluten-free phyllo pastry options, which are becoming more widely available.
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