Oven Fried Feta Rolls With Chili Honey

The first time I made these feta rolls, I was rushing to prep for an impromptu gathering and completely underestimated how quickly they would disappear. My friend Sarah, usually polite about appetizers, literally hovered over the baking sheet watching them turn golden. By the time I remembered I had made a chili honey drizzle, half the plate was already empty.

I have started making double batches because these rolls vanish faster than I can plate them. Last month, I brought them to a neighborhood potluck and three people asked for the recipe before they even finished their first roll. Something about that warm honey hitting the salty feta just makes people instantly happy.

Ingredients

• 200 g feta cheese: Go for a good quality Greek feta, it is creamier and less crumbly than cheaper versions
• 100 g cream cheese, softened: This binds everything together and makes the filling smooth rather than crumbly
• 2 tbsp fresh parsley: Fresh herbs make such a difference here, do not even think about using dried
• 1 tbsp fresh dill: Dill pairs beautifully with feta, but mint works if that is what you have
• 1 tsp lemon zest: This brightens up all that rich cheese
• Freshly ground black pepper: Feta is salty enough that you do not need additional salt
• 6 sheets filo pastry: Keep the remaining sheets covered with a damp towel while you work
• 2 tbsp olive oil: You will need extra for brushing, do not be stingy here
• 3 tbsp honey: A lighter honey works better than something dark and overpowering
• 1 to 2 tsp chili flakes: Start with one teaspoon and add more if you like heat
• 1 tsp fresh lemon juice: Cuts through the sweetness of the honey perfectly

Instructions

Heat things up:

Preheat your oven to 200°C and line a baking sheet with parchment paper, this saves you so much cleanup later

Mix the filling:

Combine the feta, cream cheese, herbs, lemon zest, and pepper in a medium bowl, mash it together until fairly smooth but leave some small feta chunks for texture

Prepare the filo:

Layer three sheets of filo, brushing each one lightly with olive oil, then cut the stack in half lengthwise to make two long strips

Roll them up:

Place about two tablespoons of filling near one end of each strip, fold in the sides, and roll tightly like a spring roll, seam side down on the baking sheet

Get them golden:

Brush the tops with olive oil and bake for 16 to 18 minutes until they are beautifully golden and sound hollow when tapped

Make the magic honey:

While the rolls bake, warm the honey and chili flakes in a small saucepan over low heat for 2 to 3 minutes, then stir in the lemon juice

Finish and serve:

Drizzle that warm spicy honey over the hot rolls and watch them disappear

Save

My sister called me last week saying her kids, who usually complain about anything with cheese, devoured these and asked when I was coming over to make them again. There is something about the crispy exterior giving way to that soft, herby center that just works on every level.

Working With Filo

Filo can seem intimidating but it is actually very forgiving once you understand its quirks. The most important thing is preventing it from drying out, so have your damp towel ready before you even open the package. If a sheet tears, just patch it with another piece and keep going, no one will notice once it is baked.

Making The Filling Your Own

I have experimented with adding chopped spinach or sun-dried tomatoes to the filling, and both variations turned out wonderful. Just remember to squeeze out any excess moisture from spinach first, otherwise your rolls will get soggy inside. The basic feta and herb combination is classic for a reason though.

Serving Suggestions

These rolls work as a cocktail party appetizer, a light lunch with a salad, or even as part of a larger meze spread. They pair beautifully with crisp white wine or cold beer, and that slight heat from the chili honey makes them perfect with something refreshing.

• Try them with a simple cucumber and tomato salad on the side
• Add some toasted pine nuts to the filling for extra crunch
• Make mini versions for bite sized party appetizers

Save

There is genuine joy in pulling a tray of these golden rolls out of the oven, hearing that satisfying crackle when you bite into one. They are the kind of food that makes people slow down and savor.

Recipe FAQs

→ What type of cheese works best for these rolls?

Feta cheese is ideal for these rolls as it provides a creamy texture with a slightly salty flavor that pairs well with the herbs and honey drizzle. Cream cheese adds extra creaminess and helps bind the filling together.

→ Can I make these ahead of time?

Yes, you can prepare the rolls up to 4 hours in advance and store them covered in the refrigerator. Bake just before serving for the crispiest results. The chili honey can be made ahead and reheated gently.

→ How do I prevent the filo pastry from drying out?

Keep filo pastry covered with a damp cloth while working with it. Brush each sheet generously with olive oil and work quickly. You can also cover assembled rolls with plastic wrap until ready to bake.

→ What's the best way to serve these rolls?

Serve warm with the chili honey drizzle. They pair well with a simple green salad or as part of a meze platter with other Mediterranean appetizers like hummus and olives.

→ Can I adjust the spice level?

Absolutely! Start with 1 teaspoon of chili flakes and add more to taste. You can also use milder chili powder or omit the chili entirely for a sweeter version.