If Oven-Fried Feta Rolls with Chili Honey sounds like something you’d order at a trendy wine bar and then try to recreate at home… hi, welcome, you’re my kind of people. These crispy little rolls are the perfect “I have my life together” appetizer—without requiring you to actually have your life together. (Because same.)
You get that shattery, golden phyllo crunch, a creamy feta-ricotta center that tastes like a cozy Greek vacation, and then—boom—chili honey comes in like the fun friend who convinces you to stay out for one more round. Sweet, spicy, sticky, and totally addictive.
Whether you’re feeding a hungry crew, bringing a dish to book club, or simply treating yourself to a “snack dinner” moment, this recipe hits the spot.
Table of Contents
Why You’ll Love These Oven-Fried Feta Rolls with Chili Honey
- Big crunch, zero deep frying. The oven does the work, your kitchen doesn’t smell like a fryer, and you still get that crisp, golden finish.
- Fast but fancy. These look impressive on a platter, yet they come together in about 20 minutes.
- Sweet-heat magic. Chili honey + salty feta = the kind of flavor combo that makes people pause mid-bite and go, “Wait… what IS this?”
- Perfect for entertaining. They’re handheld, shareable, and disappear quicker than your phone battery at a kids’ soccer game.
Ingredients You’ll Need
For the Rolls
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1 tsp fresh thyme leaves (optional, but lovely)
- 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)
Step-by-Step: How to Make Them Crispy and Perfect
1) Mix the Filling
In a medium bowl, combine crumbled feta, ricotta, and thyme (if using). Stir until it’s smooth and evenly mixed.
Chef tip: if your feta is super dry, the ricotta will soften it right up. If it’s extra salty, the honey later will balance things like a pro.
2) Prep the Phyllo (Don’t Let It Get Moody)
Cut your phyllo sheets in half lengthwise to create 12 long strips. Keep the strips covered with a damp towel while you work.
Phyllo is basically the diva of pastries—amazing on stage, but it needs hydration and attention backstage.
3) Assemble the Rolls
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lay one phyllo strip on your work surface.
- Brush it lightly with melted butter or olive oil.
- Spoon about 1 tablespoon of filling near one end.
- Fold the sides in (like you’re tucking it in for bedtime), then roll it up snugly.
- Place it seam-side down on the baking sheet.
Repeat until all the filling and phyllo are used.
4) Bake Until Golden
Brush the tops of the rolls with a little more butter/oil—this is your golden ticket to crispiness.
Bake for 15–20 minutes, until the rolls are deep golden brown and crackly.
5) Make the Chili Honey
While the rolls bake, warm the honey in a small saucepan over low heat. Stir in the red chili flakes and let it gently warm for 1–2 minutes.
Turn off the heat.
You’re not trying to boil it—just cozy it up so the chili infuses the honey.
6) Serve (And Watch Them Vanish)
Drizzle warm chili honey over the rolls or serve it on the side for dipping. Add a little extra thyme if you’re feeling fancy.
Fair warning: once people discover the honey, they will start dipping everything in it. Fingers included.
Chef Omar’s Crunchy Tips (Because Phyllo Has Opinions)
- Work in small batches. If phyllo dries out, it cracks like it’s mad at you. Keep it covered with a damp towel and only pull out what you need.
- Butter = deeper color, oil = lighter crisp. Butter gives richer browning; olive oil keeps things slightly lighter and still crisp. Both are delicious—choose your vibe.
- Don’t overfill. One tablespoon is the sweet spot. Too much filling = messy leaks = phyllo drama.
- Want extra crunch? Brush two layers of phyllo (stack two strips, brush between them) before filling and rolling. More crunch, more wow.
A Little Story From My Kitchen
The first time I made these Oven-Fried Feta Rolls with Chili Honey, it was one of those “people are coming over and I have exactly 30 minutes” situations. You know the ones—where you’re pretending you casually host while you’re actually speed-cleaning and hiding laundry like it’s a competitive sport.
I pulled these out of the oven, drizzled that spicy honey, and suddenly everyone was standing around the baking tray like it was a campfire. No plates. No shame. Just crunching and smiling. That’s when I knew: this recipe wasn’t just an appetizer… it was a social magnet.
FAQs About Oven-Fried Feta Rolls with Chili Honey
Can I make Oven-Fried Feta Rolls with Chili Honey ahead of time?
Yes! You can assemble the rolls, place them on a baking sheet, cover, and refrigerate for up to 8 hours before baking. Brush with butter/oil right before they go into the oven.
Can I freeze them?
Absolutely. Freeze assembled (unbaked) rolls on a tray until solid, then store in a freezer bag. Bake from frozen at 400°F, adding 3–5 extra minutes.
What if I can’t find ricotta?
You can swap in cream cheese (softened) or even Greek yogurt (strained if it’s thin). Ricotta keeps it airy, but the others still taste great.
How spicy is the chili honey?
With ½ tsp chili flakes, it’s a gentle warm heat—more “ooh!” than “help!” If you love spice, go up to 1 tsp. If you’re serving kids or spice-sensitive friends, start at ¼ tsp.
What can I serve with these?
They’re amazing with a simple salad, olives, grapes, or a charcuterie board moment. Also: sparkling water, wine, or whatever makes you feel like the main character.
Your Next Party Trick in One Bite
If you’re craving a snack that feels fancy but behaves like a weeknight recipe, Oven-Fried Feta Rolls with Chili Honey is the move. Crunchy, creamy, sweet, spicy—basically everything we want in life, neatly wrapped in phyllo.
Make a batch, set out that chili honey, and get ready for the inevitable question: “Okay… can you send me this recipe?” Spoiler: yes. And you’ll feel like a kitchen legend doing it.
Keep the Mezze Vibes Going: Tasty Links to Try Next
- If you loved the salty-creamy center in these rolls, you’ll be obsessed with Whipped Feta and Honey—it’s the same sweet-salty magic in dip form (aka: dangerously snackable).
- Want a fresh, crunchy side to balance that chili honey drizzle? Pair your plate with Chickpea Beet and Feta Salad for a bright Mediterranean moment that feels very “lunch on a patio.”
- Building a full spread for guests (or for your own “I deserve appetizers for dinner” night)? Add Baba Ganoush to the lineup for smoky, creamy eggplant goodness that plays beautifully with crispy phyllo.
- And if you’re planning an easy, cozy main to follow these Oven-Fried Feta Rolls with Chili Honey, you can’t go wrong with Creamy Pesto Chicken Pasta—it’s weeknight-friendly comfort with a restaurant-style finish.
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Oven-Fried Feta Rolls with Chili Honey
- Total Time: 35 minutes
- Yield: 12 rolls 1x
Description
Crispy, golden phyllo rolls stuffed with creamy feta + ricotta, baked (not fried!) and finished with a sweet-spicy chili honey drizzle. Perfect party appetizer.
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 (12 strips)
1/4 cup melted butter or olive oil, for brushing
For the Chili Honey
1/4 cup honey
1/2 tsp red chili flakes (adjust to taste)
Instructions
Prep filling: In a bowl, mix feta, ricotta, and thyme until evenly combined.
Prep phyllo: Cut phyllo sheets in half lengthwise to make 12 strips. Keep covered with a damp towel.
Heat oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Assemble: Place one phyllo strip on a work surface. Brush lightly with butter or oil. Add about 1 tbsp filling near one end, fold sides in, and roll up tightly. Place seam-side down on the baking sheet. Repeat.
Bake: Brush tops with more butter/oil. Bake 15–20 minutes until golden and crisp.
Make chili honey: Warm honey in a small saucepan over low heat. Stir in chili flakes for 1–2 minutes, then remove from heat.
Serve: Drizzle warm chili honey over rolls or serve on the side for dipping. Optional: garnish with extra thyme.
Notes
Keep phyllo covered with a damp towel so it doesn’t dry out and crack.
Don’t overfill—1 tbsp per roll keeps them neat and sealed.
Butter browns deeper; olive oil gives a lighter crisp. Both work great.
Make-ahead: assemble and refrigerate up to 8 hours; bake just before serving.
Freeze unbaked rolls and bake from frozen, adding 3–5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 165 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 20 mg