Description
Golden, crispy phyllo rolls filled with tangy feta, dill, and garlic, served with a sweet-spicy chili honey drizzle. A perfect appetizer that’s both elegant and easy to make.
Ingredients
- 8 oz feta cheese, crumbled
- 2 Tbsp fresh chopped dill
- 1 clove garlic, grated
- 16–20 sheets frozen phyllo dough, thawed
- Olive oil, for brushing
- 1 Tbsp salted butter
- 1–2 tsp chili flakes
- ½ tsp cumin seeds
- ⅓ cup honey
Instructions
- Preheat oven to 425 °F and line a baking sheet with parchment paper.
- In a bowl, mix feta, dill, and grated garlic.
- Fold one sheet of phyllo dough in half crosswise, brush edges with olive oil, place a rounded tablespoon of the filling at one end, and roll up burrito-style with the seam down. Repeat to make 12–16 rolls.
- Brush the top of each roll with olive oil and bake for 20 minutes or until golden and crisp.
- While the rolls bake, make the chili honey: melt butter with 1 Tbsp olive oil, chili flakes, and cumin seeds in a skillet over medium heat for 1–2 minutes until fragrant. Remove from heat and stir in honey.
- Serve warm rolls drizzled or dipped in the chili honey.
Notes
- Use goat cheese, cream cheese, or ricotta as alternatives to feta.
- Enhance flavor with additional herbs like parsley or thyme.
- Add more chili flakes or hot sauce for extra heat.
- Incorporate orange zest into the honey for a citrusy twist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 350 °F oven until re-crisped.
- Freeze unbaked rolls and bake directly from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
