Description
Crispy oven-fried phyllo rolls filled with creamy feta and ricotta, drizzled with sweet and spicy chili honey.
Ingredients
- For the Rolls:
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1 tsp fresh thyme leaves (optional)
- 6 sheets phyllo pastry (cut in half lengthwise to make 12 sheets)
- ¼ cup melted butter or olive oil (for brushing)
- For the Chili Honey:
- ¼ cup honey
- ½ tsp red chili flakes (adjust to taste)
Instructions
1. In a bowl, mix the crumbled feta, ricotta, and thyme until smooth and evenly combined. Set aside.
2. Cut phyllo sheets in half lengthwise to create 12 strips and keep covered with a damp towel.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Place a strip of phyllo on a work surface and brush with melted butter or oil.
5. Spoon about 1 tablespoon of filling near one end, fold sides in, and roll up tightly.
6. Place seam-side down on the baking sheet and repeat with remaining phyllo and filling.
7. Brush the tops of the rolls with more butter or oil.
8. Bake for 15–20 minutes, or until golden brown and crispy.
9. While rolls bake, warm honey in a small saucepan and stir in chili flakes over low heat for 1–2 minutes.
10. Drizzle warm chili honey over the baked rolls or serve on the side and garnish with extra thyme if desired.
Notes
Keep phyllo covered to prevent drying out while assembling.
Adjust chili flakes based on your spice preference.
Serve immediately for best crispiness.
You can substitute olive oil for butter for a lighter option.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg