Description
These Crispy Baked Feta Rolls are golden, flaky, and bursting with flavor. Wrapped in buttery phyllo pastry, filled with salty feta, and topped with a sweet and spicy hot chili lemon honey drizzle, they make the perfect easy appetizer for any occasion.
Ingredients
Scale
Feta Rolls
- 200 g feta cheese, cut into small rectangular sticks
- 6 sheets phyllo pastry
- 3 tbsp unsalted butter, melted
- 1 tsp sesame seeds (optional)
Hot Chili Lemon Honey
- ¼ cup honey
- 1 small red chili, finely chopped (or ½ tsp chili flakes)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and easy cleanup.
- Prepare Phyllo Sheets: Lay one sheet of phyllo pastry on a clean surface and brush generously with melted butter. Place a second sheet on top and brush again with butter. Cut the layered phyllo into strips about 6–8 cm wide.
- Assemble Rolls: Place a rectangular feta stick at the end of each phyllo strip, fold the sides over the cheese, and roll tightly to form a cylinder-shaped roll.
- Butter and Sprinkle: Brush the outside of each roll with more melted butter and sprinkle sesame seeds on top if using, to add texture and flavor.
- Bake: Arrange the rolls on the prepared baking tray and bake in the preheated oven for 15–20 minutes or until the outside is golden brown and crispy.
- Make the Hot Chili Lemon Honey: While the rolls bake, warm the honey gently in a small saucepan over low heat. Stir in the finely chopped chili (or chili flakes), lemon zest, and fresh lemon juice. Let the mixture infuse for 1–2 minutes, then remove from heat.
- Serve: Drizzle the hot chili lemon honey generously over the baked feta rolls and garnish with chopped fresh parsley if desired.
- Enjoy: Serve these crispy, flavor-packed appetizers immediately while warm for the best taste and texture.
Notes
- If you prefer less heat, reduce the amount of chili or omit it altogether.
- Phyllo pastry dries out quickly, so keep sheets covered with a damp towel while working.
- To make ahead, you can assemble the rolls and keep them refrigerated before baking.
- For a toasted sesame flavor, try using black sesame seeds.
- These rolls are best eaten fresh and warm; leftovers can be reheated in the oven for crispiness.
