Oven Fried Feta Chili Rolls (Print Version)
# Ingredients:
→ Rolls
01 -
60 ml olive oil or melted butter, for coating
02 -
1 teaspoon chopped thyme, fresh (try if you like)
03 -
6 phyllo sheets, defrost if needed, slice the long way into a dozen strips
04 -
225 g feta, crumbled up
05 -
240 g ricotta
→ Chili Honey
06 -
0.5 teaspoon chili flakes
07 -
60 ml runny honey
# Instructions:
01 -
Give the rolls a moment to cool. Drizzle warm chili honey all over or serve it on the side for dunking. Throw extra thyme on top if you feel fancy.
02 -
Heat the honey in a tiny pot on low, then stir in your chili flakes and let that sit together for a couple of minutes. Pull it off the stove.
03 -
Once the rolls are spaced on your baking tray, brush their tops and bake for about 15 to 20 minutes. You're looking for crisp and golden brown.
04 -
Fire up the oven to 200°C and grab a baking tray, lining it with parchment. Take a strip of pastry, lay it out, brush on some oil or butter, scoop a tablespoon of cheesy filling at one end, then fold in the sides and roll it up snug. Put seam-down on the tray. Keep going until you’re out of stuff.
05 -
Pop the phyllo out and put a damp towel over it so it doesn't dry up. Cut every sheet down the long side until you've got 12 strips altogether.
06 -
Grab a bowl, toss in your ricotta, crumbled feta, and thyme. Stir together until it’s all mixed and holds together nicely.
# Notes:
01 -
Make sure you keep that phyllo under a damp towel or it'll crack and dry out fast.
02 -
Spice level is up to you, so use more or less chili flakes in the honey.
03 -
You can put these together ahead of time and pop them in the fridge until you're ready to bake.
04 -
Go with really good feta for best taste.
05 -
Swap out ricotta for goat cheese or even cream cheese if you want to switch things up.