Baked Feta Rolls with Hot Honey

Shatteringly crisp phyllo pastry rolls stuffed with a creamy Greek feta and ricotta filling, baked until golden brown, and drenched in warm chili-infused hot honey with fresh herbs.

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Prep Time 20

Cook Time 20

Calories: 285

Ingredients Method Notes

Ingredients

For the Cheese Filling:

- 7 oz 200g authentic Greek block feta cheese, crumbled
- ½ cup whole milk ricotta cheese
- 1 large egg beaten
- 1 tsp dried oregano
- Freshly cracked black pepper to taste

For the Pastry Shell:

- 1 pack phyllo dough filo pastry, thawed overnight in fridge
- ½ cup high-quality Extra Virgin Olive Oil for brushing

For the Hot Honey Sauce & Garnish:

- ⅓ cup raw honey
- 1 tsp crushed red chili flakes or Aleppo pepper
- 1 tsp apple cider vinegar or lemon juice
- ¼ cup fresh flat-leaf parsley and dill finely chopped
- Optional: 1 tsp toasted white/black sesame seeds

Method

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mash feta, ricotta, beaten egg, oregano, and black pepper into a cohesive paste.
Unroll phyllo dough and cover immediately with a damp towel.
Lay 1 sheet flat, brush with EVOO, top with a second sheet, and repeat to stack 3–4 layers.
Spoon 2-3 tbsp filling on the short edge, fold side borders inward, and roll tightly up from the bottom. Place seam-side down on the sheet. Repeat for 6 rolls.
Brush tops with EVOO. Bake for 20-25 minutes until deeply golden and crisp.
Simmer honey, chili flakes, and vinegar in a small pan for 2 minutes over low heat.
Drizzle warm hot honey over hot rolls, top with fresh chopped herbs and sesame seeds, and serve warm.

Notes

- Keep unrolled phyllo sheets covered with a damp towel at all times during assembly to avoid drying and cracking.
- Reheat leftover rolls in an air fryer or oven at 350°F for 5 minutes to restore maximum flakiness.