Oven Fried Feta Rolls Chili (Print Version)
# Ingredients:
→ Rolls
01 -
225 g feta cheese, crumbled
02 -
240 g ricotta cheese
03 -
1 teaspoon fresh thyme leaves (optional)
04 -
6 sheets phyllo pastry, thawed if frozen, cut in half lengthwise
05 -
60 ml melted butter or olive oil, for brushing
→ Chili Honey
06 -
60 ml light honey
07 -
0.5 teaspoon red chili flakes
# Instructions:
01 -
Combine crumbled feta, ricotta cheese, and thyme leaves in a mixing bowl. Mix thoroughly until the filling is well blended and smooth.
02 -
Unroll phyllo pastry and immediately cover with a damp kitchen towel to prevent drying. Cut each sheet in half lengthwise to yield 12 long strips.
03 -
Preheat oven to 200°C and line a baking sheet with parchment paper. Lay one strip of phyllo on a work surface and brush lightly with melted butter or olive oil. Place 1 tablespoon of cheese filling near one end, fold in the edges, and roll tightly. Set seam-side down on the prepared tray. Repeat with remaining pastry and filling.
04 -
Arrange assembled rolls with space between them on the baking sheet. Brush tops with additional butter or oil. Bake for 15–20 minutes, until golden brown and crisp.
05 -
While rolls bake, gently warm honey in a small saucepan over low heat. Stir in chili flakes and let infuse for 1–2 minutes. Remove from heat.
06 -
Let baked rolls cool slightly. Drizzle with warm chili honey or serve it alongside for dipping. Garnish with additional thyme leaves if desired.
# Notes:
01 -
Keep phyllo pastry covered with a damp towel to prevent it from drying and cracking.
02 -
Increase chili flakes for a spicier honey or reduce for a milder condiment.
03 -
Rolls can be assembled ahead and refrigerated until baking time.
04 -
Select high-quality feta to achieve the best flavor.
05 -
Ricotta can be substituted with goat or cream cheese for different flavor profiles.