Oven Fried Feta Rolls With Chili Honey

The first time I made these feta rolls, I was rushing to prepare something for unexpected guests who had just called to say they were dropping by. I had a block of feta sitting in the fridge and half a package of filo pastry left from another recipe, so I started crumbling and mixing without really following any proper technique. When they came out of the oven, golden and hissing with heat, even I was surprised at how something so simple could taste so impressive.

Last summer, I made these for a rooftop dinner party as the sun was setting over the city. The honey had a gentle kick from extra chili flakes I'd added by accident, and everyone kept reaching for just one more until the entire platter was empty before the main course even came out. Now they're the first thing people ask for when I mention I'm hosting anything.

Ingredients

• Feta cheese: The salty tang of good feta is the backbone of this filling, so buy the best you can find and don't be afraid to leave some small chunks for texture
• Cream cheese: This mellows the feta and creates that creamy, spreadable consistency that makes the filling easy to work with
• Fresh parsley and dill: These herbs brighten the rich cheese filling and add that unmistakable Mediterranean freshness
• Lemon zest: Just a hint of citrus cuts through the richness and makes the flavors pop
• Filo pastry: Work quickly and keep the sheets covered with a damp towel because they dry out faster than you'd expect
• Olive oil: Brushing each layer creates those signature flaky, shatteringly crisp layers we all love
• Honey: The sweetness balances the salty cheese, creating that perfect sweet and savory combination
• Chili flakes: Start with one teaspoon if you're heat sensitive, but don't skip it entirely because the warmth is essential

Instructions

Preheat and prep your station:

Get your oven to 200°C (400°F) and line a baking sheet with parchment paper before you start working with the filo.

Mix the filling:

Combine the feta, cream cheese, herbs, lemon zest, and pepper in a bowl until fairly smooth but still with some small feta pieces remaining throughout.

Layer the filo:

Stack three sheets of filo, brushing each lightly with olive oil, then cut the stack in half lengthwise to create two long strips.

Fill and roll:

Place about two tablespoons of filling near one end of each strip, fold in the sides, and roll tightly like a spring roll.

Prepare to bake:

Place all 12 rolls seam-side down on the baking sheet, brush the tops with olive oil, and bake until golden and crisp.

Make the chili honey:

Warm the honey and chili flakes gently in a small saucepan for 2 to 3 minutes, then stir in the lemon juice.

Finish and serve:

Drizzle the warm chili honey over the rolls the moment they come out of the oven and serve them while they're still hot and crisp.

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My mother-in-law still talks about the time I made these for Christmas Eve appetizers. She kept sneaking into the kitchen to grab them hot off the baking sheet, and by the time I brought the platter out, there were only eight left instead of twelve.

Working With Filo

The biggest mistake I see with filo is not working quickly enough or leaving the sheets exposed to air. Keep your hands slightly damp and have everything ready before you unfold the pastry. If a sheet tears, don't worry, just patch it with another piece and keep going because the olive oil will hide any imperfections.

Making The Honey Drizzle

You want the honey warm enough to be pourable but not hot enough to cook the chili flakes, which can make them bitter. I've found that the lowest setting on my stove works perfectly, and stirring in the lemon juice right at the end adds just enough brightness to balance the sweetness.

Getting Ahead

You can assemble the rolls up to a day ahead and store them unbaked in the refrigerator, covered tightly with plastic wrap. Just add a couple of minutes to the baking time since they'll be cold. The honey is best made fresh, but you can whisk it together up to an hour before serving and gently reheat it.

• Freeze unbaked rolls on a baking sheet, then transfer to a bag for up to three months
• Bake frozen rolls directly from the freezer, adding about five minutes
• Never refrigerate baked rolls because they'll lose their crunch completely

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There's something deeply satisfying about the sound these make when you bite into them, that shatter of crisp pastry giving way to creamy, salty filling. I hope they become as welcome in your kitchen as they are in mine.

Recipe FAQs

→ What type of pastry works best for these rolls?

Filo pastry is ideal for these rolls as it becomes wonderfully crispy when baked. The thin layers create a delicate, flaky texture that contrasts beautifully with the creamy feta filling.

→ Can I make these ahead of time?

Yes, you can prepare the rolls and keep them covered in the refrigerator for up to 24 hours before baking. The chili honey drizzle should be made fresh just before serving for best flavor.

→ How spicy are these rolls?

The heat level is adjustable based on your preference. Start with 1 teaspoon of chili flakes for mild spice, or increase to 2 teaspoons for a more pronounced kick. The honey helps balance the heat nicely.

→ What's the best way to serve these?

Serve immediately after drizzling with the warm chili honey. They're perfect as appetizers, party snacks, or as part of a meze platter with other Mediterranean dishes and a simple green salad.

→ Can I use different herbs?

Absolutely! Fresh mint or oregano work well as substitutes for parsley and dill. You can also experiment with other herbs like thyme or basil to create different flavor profiles.