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