Feta Rolls with Honey Glaze (Print Version)
# Ingredients:
→ For the Rolls
01 -
6 sheets of phyllo dough, thawed if frozen, cut vertically into halves
02 -
1/4 cup olive oil or melted butter for brushing
03 -
8 oz. crumbled feta cheese
04 -
1 cup creamy ricotta cheese
05 -
1 teaspoon fresh thyme leaves (optional)
→ For the Chili Honey
06 -
1/2 teaspoon of red chili flakes
07 -
1/4 cup honey
# Instructions:
01 -
In a mixing bowl, stir together ricotta cheese, feta crumbles, and thyme leaves (if you're using them). Mix until everything is smooth and combined well.
02 -
Roll out the phyllo dough and cut each piece lengthwise into two strips. Keep the dough covered with a damp towel while you work so it stays soft and doesn’t dry out.
03 -
Set your oven to 400°F (200°C) and line a baking tray with parchment paper to avoid sticking.
04 -
Lay one strip of phyllo flat on your work surface and brush it lightly with butter or olive oil. Add about a tablespoon of the cheese mixture at one end. Fold the sides inward, then roll it up tightly like a burrito. Place it seam-side down on the tray and do the same with the rest of the filling and dough.
05 -
Brush some extra butter or oil on top and pop the rolls into the oven for 15-20 minutes. Bake until crispy with a golden color.
06 -
As the rolls bake, warm the honey in a small pot over low heat. Add the chili flakes and stir gently, letting the flavors mix for 1-2 minutes.
07 -
Let the rolls cool for a few minutes. Drizzle the honey mixture on top or serve it as a dipping sauce. Sprinkle extra thyme on top if you want!
# Notes:
01 -
Phyllo dough dries out fast! Cover it with a damp cloth as you prep.
02 -
Want a spicier kick? Add more chili flakes to the honey.
03 -
You can make these ahead of time. Just keep them in the fridge until it’s time to bake.