Description
Delicious crispy oven fried feta rolls with sweet chili honey drizzle, a perfect appetizer for any occasion.
Ingredients
Scale
- 200 grams Feta Cheese (crumbled)
- 2 tablespoons Dill (fresh) (chopped, or substitute with dried dill)
- 2 tablespoons Mint (fresh) (chopped, or use dried mint carefully)
- 1 tablespoon Lemon Zest (no direct substitute, lemon juice can add acidity too)
- 1 teaspoon Freshly Ground Black Pepper (adjust according to taste)
- 1 package Phyllo Pastry (essential for the recipe, no substitutions)
- 1/2 cup Olive Oil (for brushing, can be replaced with melted butter or canola oil)
- 1/2 cup Honey (or agave syrup for a vegan twist)
- 1 teaspoon Chili Flakes (adjust to preferred spice level)
- 1 tablespoon Lemon Juice (or lime juice as an alternative)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine crumbled feta cheese, fresh dill, minced mint, lemon zest, and freshly ground black pepper in a mixing bowl.
- Lay one sheet of phyllo pastry and brush it with olive oil; layer another sheet on top and brush again.
- Cut the stacked phyllo sheets into four equal strips lengthwise.
- Spoon a tablespoon of the feta filling onto one edge of each phyllo strip and roll tightly.
- Fold the sides of the phyllo over the filling and roll it into a cylinder shape.
- Place each rolled feta bundle seam-side down on the baking sheet.
- Brush the tops of the rolls with remaining olive oil.
- Bake for 18-20 minutes until golden brown and crispy.
- While the rolls are baking, warm honey, chili flakes, and lemon juice in a small saucepan.
- Drizzle the chili honey over the rolls before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg