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These crunchy feta bundles with sweet-and-hot chili honey always disappear fast at parties. The creamy middle and super flaky shell make 'em a hit, and working with phyllo is easier than you might think.
One movie night, my family was practically fighting for the last one. They were gone before the movie was even halfway done.
Irresistible Ingredients
- Ricotta cheese: brings extra creaminess and makes the filling soft Go with whole-milk, and get rid of any extra liquid for a nice texture
- Feta cheese: brings tangy and salty vibes Pick a softer kind that crumbles up easy and isn’t dried out
- Fresh thyme leaves: adds a pop of fresh flavor Use ‘em if you’ve got ‘em—the greener, the better
- Red chili flakes: pack some punch Add more or less depending on how spicy you want it Pick freshly dried ones for more punch
- Butter or olive oil: gives the pastry that golden look and tasty flavor Brush it on for waterproofing and big taste (real butter or a nice olive oil both work)
- Phyllo pastry: makes the crisp, flaky layers Handle it gently and make sure you keep it under a damp towel so it doesn’t get brittle Double-check that you don’t have any rips
- Light honey: the sweet part of the chili honey Choose something thin and easy to pour, so the spice mixes well
Simple Step-by-Step
- Finish and Serve:
- Give the baked rolls a quick rest—just a minute or two—so the cheese sets up Slice if you want or put them out as is Drizzle with that spicy honey or serve it on the side Add a sprinkle of thyme leaves if you're feeling fancy, and enjoy them while they're still hot and crunchy
- Make the Chili Honey:
- As your rolls bake, put honey in a small pot over low heat Toss in some chili flakes Let the flavors blend for about one or two minutes Take off the heat before the honey starts bubbling—you don’t want burnt honey This pulls all the kick out of the chili
- Bake the Rolls:
- Heat the oven up to 200°C Cover a baking tray with parchment Layer the rolls with the seam down and a little space between each one Brush a bit more butter or oil on top Bake for 15 to 20 minutes until they’re super crisp and nicely browned
- Shape the Rolls:
- Put a phyllo strip on your counter Paint it all over with melted butter or oil Add a spoonful of the cheese filling near one end Tuck both long sides over the cheese, then roll it up so nothing leaks Set the seam side down Do the same until all the filling is used up Try to work fast so your phyllo stays soft
- Prepare the Phyllo:
- Open up your phyllo and cover with a damp towel right away, so it doesn’t dry out Slice the stack down the center to make 12 long strips—it makes rolling easy and they’ll fit on the tray
- Prepare the Filling:
- Toss feta, ricotta, and thyme in a bowl Mash together with a fork or spatula until smooth and creamy with no lumps This way the stuffing stays put and doesn’t seep out
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I always laugh thinking of the time my niece tried one, fell in love, then scooped up every last bit of honey with her spoon. It’s her number one snack now.
Keep It Fresh
Put any leftovers in a sealed container in the fridge and they’ll be good for up to three days. Warm them up in the oven for about five minutes to get that perfect crisp again. The spicy honey keeps in a jar on the counter up to a week if covered tight.
Swap Options
Change out ricotta for goat cheese or cream cheese for a tangy twist. Mix up the herbs—try basil or oregano for a new spin. If you need gluten-free rolls, thin rice paper wraps stand in for phyllo pretty well.
How to Serve
Set the feta rolls out with greens on the side or add a few fresh herb sprigs to make them look fancy. They’re awesome with a bubbly drink or your favorite beer, too.
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Tradition and Inspiration
Lots of Mediterranean places have their own cheesy phyllo rolls. The fillings and flavor twists are different everywhere. This version is kind of like Greek tiropita but with a bold spicy-sweet finish.
Frequently Asked Questions
- → Can I make the rolls ahead of time?
Sure thing! Put them together beforehand and stash them in the fridge—just bake right before you want to eat so they stay super crunchy.
- → How can I prevent phyllo pastry from drying out?
Lay a moist kitchen towel over the phyllo sheets while you work. This keeps them soft and stops them from cracking.
- → Can I substitute ricotta cheese?
Yep, swap it out for goat cheese or cream cheese. Both switch up the flavor nicely and work great in the filling.
- → How spicy is the chili honey?
It's not super hot—if you like things spicier, just add more flakes. Or skip some if you want it milder.
- → What’s the best way to serve these rolls?
Let them cool a bit, then pour over warm chili honey or dunk them in extra honey on the side.
- → Do I need to use fresh thyme?
Fresh thyme is totally optional. It smells nice, but you can skip it or switch to any herb you dig.