Baked Feta Phyllo Rolls with Chili Honey (Print-Friendly Version)
Small phyllo rolls enclose feta, dill and garlic, with a separate chili-honey sauce for dipping. This version gives the pastry as sheets, keeps the brushing oil separate from the sauce oil, and explains how to portion the filling before rolling.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 8 ounces (226 g) feta cheese, crumbled
02 - 2 tablespoons chopped fresh dill
03 - 1 garlic clove, finely grated
04 - 16–20 thawed phyllo sheets, including spares for tears; see sheet-size guidance
05 - About 1/4 cup olive oil for brushing, as needed
06 - 1 tablespoon olive oil for the sauce
07 - 1 tablespoon salted butter
08 - 1–2 teaspoons red chili flakes, to taste
09 - 1/2 teaspoon cumin seeds
10 - 1/3 cup honey
# How to Make It:
01 - Set the oven to 425°F and prepare a parchment-lined baking sheet. Thaw the pastry as its package directs before starting.
02 - Combine feta, dill and garlic. Divide the mixture into 12–16 small portions so the last rolls receive as much filling as the first.
03 - Keep the unused pastry covered. Fold one sheet crosswise; lightly oil its edges. Put one portion near a short end, turn the sides inward and roll to enclose the cheese.
04 - Arrange seam-down on the tray and repeat with the remaining portions. Brush the tops with oil.
05 - Bake for about 20 minutes, checking for browned, crisp pastry rather than relying on the timer alone.
06 - In a small pan, heat butter, the measured tablespoon of oil, chili and cumin for 1–2 minutes until aromatic. Take off the heat and stir in honey.
07 - Let the rolls stand briefly; serve with sauce alongside or add a little to each portion immediately before eating.
# Extra Suggestions:
01 - Choose thin phyllo, also called filo, rather than puff pastry.
02 - Divide the mixed filling before opening the dough.
03 - Follow the thawing directions on your particular package.
04 - The small bowl of brushing oil belongs at the assembly station; the measured tablespoon belongs in the sauce pan.
05 - Begin at the lower end of the listed chili range if serving people with different preferences, and keep the finished sauce separate.
06 - Dipping lets diners choose how much sweetness and heat they want.
07 - This version deliberately uses a simple feta filling.
08 - Refrigerate leftover rolls and sauce in separate covered containers within two hours, or within one hour above 90°F.