Irresistible Oven-Fried Feta Rolls with Chili Honey

Craving the Perfect Appetizer?

Are you tired of the same old boring appetizers that lack excitement? If you’re on the lookout for the ultimate appetizer that perfectly balances creamy, savory, and sweet flavors, then you must try these delicious Oven-Fried Feta Rolls with Chili Honey! This recipe is a game-changer for parties, gatherings, or even a sophisticated snack. Imagine delicate, crispy golden rolls giving way to warm, creamy feta, all kissed by a sweet and spicy honey drizzle. It’s a flavor explosion that is surprisingly easy to achieve at home, elevating your hosting game effortlessly. Let’s dive into how you can create these delightful morsels.

Irresistible Feta Rolls Ingredients

The magic of these feta rolls lies in the simplicity and quality of their ingredients. Each component plays a crucial role in delivering that unforgettable taste and texture.

Feta Cheese: The Creamy Heart

1 block (7-8 oz) Feta Cheese: Opt for a good quality block feta, preferably brine-packed for the best flavor and texture. It should be firm yet crumbly, offering a salty, tangy foundation. Substitution: If you’re not a fan of sheep’s milk feta, a good quality goat cheese or even a firm ricotta can be used, though the flavor profile will shift.

Phyllo Dough: The Crispy Shell

1 package (16 oz) Phyllo Dough: This delicate, paper-thin dough is key to achieving that “oven-fried” crispiness without deep frying. You’ll need to work with it quickly to prevent it from drying out. Keep it covered with a damp towel while you work. Substitution: While phyllo is traditional, spring roll wrappers (if baked carefully) could offer a similar crispiness, or small wonton wrappers if you want a more compact roll. However, phyllo is highly recommended for authenticity.

Egg Wash: The Golden Adhesive

1 large Egg: Beaten with 1 tablespoon of water. This simple wash not only helps seal the phyllo but also gives our rolls that beautiful, golden-brown hue as they bake. No direct substitution is ideal here, as it’s primarily for color and crisping.

Seasonings: Enhancing the Savory Notes

1-2 tablespoons Olive Oil: For moistening the phyllo layers and preventing dryness. 1/2 teaspoon Dried Oregano: Adds a classic Mediterranean herb note. 1/4 teaspoon Black Pepper: Freshly ground for a hint of spice. Optional: A pinch of red pepper flakes can be added to the feta itself for a subtle kick.

Chili Honey Drizzle: The Sweet & Spicy Finale

1/4 cup Honey: The base for our sweet and spicy glaze, providing a beautiful sheen and delightful sweetness. 1/2 teaspoon Red Pepper Flakes: Adjust to your heat preference for that irresistible spicy kick. Substitution: Maple syrup can be used instead of honey for a different, earthy sweetness. For heat, a few drops of your favorite hot sauce can be stirred in.

Timing is Everything

These feta rolls are relatively quick to assemble and bake, making them perfect for last-minute entertaining.

Crafting Your Oven-Fried Feta Rolls

Follow these simple steps to create your masterpiece. Remember, working with phyllo requires a gentle touch and a bit of speed!

Step 1: Preheat and Prep Your Station

Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Have your damp towel ready to cover the phyllo dough.

Step 2: Prepare the Feta Filling

In a medium bowl, gently crumble the feta cheese. Add the dried oregano, black pepper, and a tablespoon of olive oil. Mix gently until just combined. You want the feta to retain some of its texture, not become a paste. If using red pepper flakes in the filling, stir them in now.

Step 3: Assemble the Feta Rolls

Unroll your phyllo dough. Carefully peel off one sheet at a time and place it onto your work surface. Lightly brush the sheet with olive oil. Place another sheet directly on top and brush it with olive oil. Repeat this process until you have a stack of 3-4 sheets. This layering creates the crispiness. Cut the stacked phyllo sheets lengthwise into approximately 3-inch wide strips. Place about a tablespoon of the feta mixture at one end of a strip. Fold the sides of the phyllo strip inward over the filling, then tightly roll it up from the filling end to create a neat cigar shape. Repeat with the remaining phyllo and feta mixture.

Step 4: Egg Wash and Bake to Golden Perfection

Arrange the assembled rolls seam-side down on the prepared baking sheet. Brush the tops and sides of each roll generously with the beaten egg wash. Bake for 15-18 minutes, or until the rolls are deeply golden brown and wonderfully crisp. Keep an eye on them as phyllo can brown quickly!

Step 5: Whip Up the Chili Honey Drizzle

While the rolls are baking, prepare the chili honey. In a small saucepan or microwave-safe bowl, gently warm the honey. Stir in the red pepper flakes. Let it sit for at least 5 minutes to allow the flavors to meld. If you prefer a smoother drizzle, you can strain out the flakes after steeping.

Step 6: Serve and Devour

Once the feta rolls are golden and crisp, remove them from the oven. Let them cool slightly for a minute or two. Arrange them on a serving platter and generously drizzle with the warm chili honey. Serve immediately and watch them disappear!

Nutritional Snapshot

While exact nutritional values can vary based on ingredient brands and portions, here’s a general estimate for a few rolls:

• Calories: Approximately 150-200 per serving (depending on how many rolls)
• Protein: ~5-7g
• Fat: ~10-14g
• Carbohydrates: ~10-15g
• Sugar: ~5-8g (primarily from honey)

This is a rich appetizer, best enjoyed in moderation as part of a balanced diet.

Healthier Twists on Feta Rolls

Looking to lighten things up without sacrificing flavor? Try these swaps:

• Reduced Fat Feta: Use a reduced-fat feta cheese. The flavor might be slightly less intense, so you might want to boost other seasonings.
• Olive Oil Spray: Instead of brushing with olive oil, lightly spray the phyllo layers with an olive oil cooking spray to reduce overall fat.
• Whole Wheat Phyllo: If available, whole wheat phyllo dough can add a bit more fiber.
• Less Honey: Lighten up the chili honey by mixing honey with a touch of water or sugar-free syrup.
• Add Veggies: Finely chopped spinach or sun-dried tomatoes can be mixed into the feta for added nutrients and flavor.

Elevate Your Serving Game

Presentation matters! Here are some ideas:

• **Garnish:** Sprinkle with fresh chopped parsley, chives, or a few extra red pepper flakes just before serving for a pop of color and freshness.
• **Dipping Sauce:** While the chili honey is integrated, you could offer a side of plain Greek yogurt or a lemon-herb aioli for a cooling contrast.
• **Part of a Platter:** These rolls are fantastic as part of a larger mezze platter, alongside olives, pita bread, hummus, and other small bites.

Avoid These Common Pitfalls

• Dry Phyllo: Not keeping the phyllo covered with a damp towel is the #1 mistake. Work quickly from the package.
• Over-filling: Don’t overstuff the rolls, or they will be difficult to seal and might burst open during baking.
• Uneven Baking: Ensure your oven is properly preheated and avoid overcrowding the baking sheet, allowing heat to circulate for even crisping.
• Under-baking: The beauty of these is their crispness. Ensure they are deeply golden brown before removing them.

Savoring the Leftovers (If Any!)

These rolls are best enjoyed fresh. However, if you have any leftovers:

• Cool Completely: Let them cool down to room temperature before storing.
• Airtight Container: Store in an airtight container at room temperature for up to a day. For longer storage, refrigerate.
• Reheating: To regain crispness, reheat in a 350°F (175°C) oven for about 5-7 minutes. Do NOT microwave, as they will become soggy.

Frequently Asked Questions

Irresistible Oven-Fried Feta Rolls with Chili Honey

Print Recipe

If you’re on the lookout for the ultimate appetizer that perfectly balances creamy, savory, and sweet flavors, then you must try these delicious Oven-Fried Feta Rolls with Chili Honey!

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 8 ozfeta cheese, crumbled
• 1 cupricotta cheese
• 1 teaspoonfresh thyme leaves (optional)
• 6sheets of phyllo pastry, thawed and cut in half lengthwise (12strips total)
• ¼ cupmelted butter or olive oil, for brushing
• ¼ cuphoney
• ½ teaspoonred chili flakes (adjust to taste)

Instructions

1. Begin by preparing the cheese filling. In a medium bowl, combine the crumbled feta cheese and ricotta. Mix them together until they’re well blended and create a smooth consistency. If you’re using fresh thyme to add more flavor, fold it into the mixture at this stage.
2. With your filling prepared, unwrap the phyllo sheets and carefully cover them with a damp kitchen towel. Next, cut each sheet in half lengthwise, which will result in 12 long strips.
3. Now, it’s time for the fun part—assembly! Take one phyllo strip and place it on your clean working surface. Brush it lightly with melted butter or olive oil. Then, place about one tablespoon of your cheese filling near one end of the strip. To wrap it, fold in the sides of the phyllo strip and tightly roll it up from the filling end, sealing the seam on the bottom.
4. Before placing your assembled rolls in the oven, give them a final brush of butter or oil on the tops. Place the rolls in the preheated oven and bake for approximately 15 to 20 minutes. Keep an eye on them; they should be crispy and golden brown when done.
5. While your feta rolls are baking, you can prepare the chili honey drizzle. Warm the honey in a small saucepan over low heat, add in the red chili flakes and allow the mixture to infuse for 1 to 2 minutes. When ready, remove from the heat and set aside.
6. Once the rolls are out of the oven, allow them to cool slightly before serving. Drizzle the warm chili honey over the top of the rolls for added flavor, or serve it on the side for dipping.

Notes

Store any leftover rolls in an airtight container in the refrigerator for up to three days. Reheat them in the oven for best results.

Nutrition

• Calories: Approximately 200 per roll
• Protein: 6 g